Greek Lemon Cake
Featured in Allrecipes Magazine

Greek Lemon Cake

166

"This cake recipe features lemon zest, lemon juice, and yogurt to achieve a very lovely and light Greek-style cake."

Ingredients

{{adjustedServings}} servings 380 cals
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Original recipe yields 14 servings

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Nutrition

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  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube pan.
  2. Sift the flour, baking soda, and salt together. Set mixture aside.
  3. Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
  4. Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.
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Reviews

166
  1. 187 Ratings

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This was fabulous! To the below reviewer... OFCOURSE IT WAS LACKING IN LEMON FLAVOR WHEN YOU MADE IT! YOU LEFT THE LEMON ZEST OUT! A KEY INGREDIENT! If people cannot follow a recipe they sh...

I have changed my mind about this recipe. I followed the suggestions like using half butter and half applesauce, I used lemon yogurt, I doubled the lemon zest and lemon juice and I iced it with...

I made this today for my 2 year old son's birthday. We wanted something a little lighter to stray away from the heavy Christmas cookies and sweets and this was just right. I used all purpose flo...