Go Back
+ servings
Greek yogourt cake with lemon
Print Recipe
5 from 5 votes

Greek yoghurt cake with lemon

A perfect snacking cake with a hint of lemon
Prep Time20 minutes
Cook Time1 hour
Course: Breakfast, Dessert
Cuisine: Greek
Servings: 16 pieces
Calories: 277kcal
Author: Mia Kouppa

Equipment

Ingredients

  • 3 cups (450 grams) all purpose flour see Recipe Note
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups ( 340 grams) Greek yoghurt, plain (we use 2%)
  • 1/3 cup (80 mL) fresh lemon juice or 80 ml
  • 1 tablespoon lemon zest, packed
  • 3 large eggs
  • 1 1/2 cups (300 grams) sugar
  • 3/4 cup ( 180 mL) vegetable oil
  • 1 teaspoon vanilla extract or 1/2 teaspoon vanilla powder
  • icing sugar to be used for dusting cake optional

Instructions

  • Preheat oven to 350 degrees Fahrenheit, and grease your 10-12 inch bundt pan with vegetable oil.
  • In a medium size bowl, whisk to combine the flour, baking powder and salt. Set it aside.
  • In another medium size bowl, whisk together the yoghurt, lemon juice and lemon zest.
  • In your electric stand mixer (you can also use a hand held mixer) beat the eggs with the sugar for 2-3 minutes. Slowly add in the oil, followed by the vanilla (extract or powder).
  • With your mixer speed on low, carefully add the flour mixture to the mixing bowl containing the eggs and then add the yoghurt mixture. Be careful not to over mix.
  • Pour the batter into your prepared bundt pan, and bake in the middle rack of your oven for 60-65 minutes. Test with a toothpick; if it comes out clean then your cake is ready. If you notice your cake is browning too much on top while baking, cover it loosely with a piece of aluminum foil. Remember, this is a dense but moist cake and will take a full hour to bake.
  • Remove your cake from the oven and let it cool for approximately 10 minutes before removing it from the pan.
  • Let cool on a wire rack. Once your cake is completely cooled, dust it with icing sugar. Enjoy!

Video

Notes

Flour: If you prefer a less dense, but equally delicious cake, you can reduce the amount of all-purpose flour to 2 1/2 cups or 375 grams.
All ingredients should be at room temperature.  Eggs and yogourt should sit outside of the refrigerator for approximately 1 hour before starting to bake.  This ensures a smooth batter , and will create a fluffier cake.
The cake can be kept at room temperature for 3-4 days.  It also freezes very well; freeze your cake before dusting with icing sugar.  To serve, let sit at room temperature.

Nutrition

Calories: 277kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 147mg | Potassium: 37mg | Fiber: 1g | Sugar: 20g | Vitamin A: 57IU | Calcium: 63mg | Iron: 1mg