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Greek yoghurt cake with lemon

A perfect snacking cake with a hint of lemon
Prep Time20 mins
Cook Time1 hr
Course: Breakfast, Dessert
Cuisine: Greek
Keyword: dessert, greek yoghurt, breakfast cake, cake, lemon cake,
Servings: 1 bundt cake
Author: Mia Kouppa


  • Bundt cake pan
  • Stand mixer or hand held mixer


  • 3 cups all purpose flour or 450 grams
  • 2 teaspoons baking powder or 10 ml
  • 1/2 teaspoon salt or 2.5 ml
  • 1 1/2 cups Greek yoghurt, plain (we use 2%) or 375 ml
  • 1/3 cup fresh lemon juice or 80 ml
  • 1 tablespoon lemon zest, packed or 15 ml
  • 3 large eggs
  • 1 1/2 cups sugar or 300 grams
  • 3/4 cup vegetable oil or 180 ml
  • 1 teaspoon vanilla extract or 1/2 teaspoon vanilla powder (1 tsp is 5 ml)
  • icing sugar to be used for dusting cake optional


  • 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.
  • Once your cake is completely cooled, dust it with icing sugar. Enjoy!


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.