Mia Kouppa

https://miakouppa.com

Greek yoghurt cake with lemon

A perfect snacking cake with a hint of lemon

Prep Time20

Cook Time1

Course: Breakfast, Dessert

Cuisine: Greek

Servings: pieces

Calories: 277kcal

Author: Mia Kouppa

Equipment

Bundt cake pan
Stand mixer or hand held mixer

Ingredients

3 cups all purpose flour see Recipe Note
2 teaspoons baking powder
1/2 teaspoon salt
1 ½ cups Greek yoghurt, plain (we use 2%)
1/3 cup fresh lemon juice or 80 ml
1 tablespoon lemon zest, packed
3 large eggs
1 ½ cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract or 1/2 teaspoon vanilla powder
icing sugar to be used for dusting cake optional

US Customary - Metric

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.
3 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt
In another medium size bowl, whisk together the yoghurt, lemon juice and lemon zest.
1 ½ cups Greek yoghurt, plain, 1/3 cup fresh lemon juice, 1 tablespoon lemon zest, packed
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).
3 large eggs, 1 ½ cups sugar, 3/4 cup vegetable oil, 1 teaspoon vanilla extract
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 allow the cake to cool in the bundt pan for approximately 10-12 minutes before removing it. Set it to cool on a baking rack.
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