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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

Equipment

  • Bundt cake pan
  • Stand mixer or hand held mixer

Ingredients

  • 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

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

Notes

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.