-
-
My review
Greek Lemon Cake
Carol
"This cake recipe features lemon zest, lemon juice, and yogurt to achieve a very lovely and light Greek-style cake."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 443 calsOriginal recipe yields 12 servings (1 10-inch tube pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan.
- Sift the flour, baking soda, and salt together. Set mixture aside.
- 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.
- Beat butter and remaining 1 1/2 cups sugar in a large bowl with an electric mixer until fluffy, 3 to 5 minutes. The mixture should be noticeably lighter in color.
- Blend in egg yolks, lemon zest, and lemon juice. Add flour mixture alternately with the yogurt, mixing until combined. Gently fold in the egg whites and pour the batter into the prepared pan.
- Bake in preheated oven until a tester inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.
Footnotes
- Editor's Note:
- If you use Greek-style yogurt, you may thin it with a little milk to make it easier to incorporate into the batter.
Nutrition Facts
Per Serving: 443 calories; 18.8 g fat; 62.7 g carbohydrates; 7 g protein; 136 mg cholesterol; 307 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 177202 Ratings
-
-
-
-
-
Most helpful positive review
5/16/2005
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...
Most helpful
Most positive
Least positive
Newest
5/16/2005
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...
9/14/2003
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...
12/21/2002
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...
3/6/2006
This was fabulous! Mine was in texture like a pound cake, probably because I used all-purpose flour. I used the zest of 3 lemons and would add another one or 2 next time. I also used half a cup ...
4/1/2003
Totally Delightful! I specialize in doing specialty cakes from Birthdays to Weddings and I must say that I am extremely pleased with this recipe. It is so moist and light and down right delici...
11/11/2008
I have made this many times over the years, sometimes almost exactly as written, sometimes with many changes. It's always good: moist, light, and so lemony. Everyone loves it. These are now my t...
4/13/2003
I made this cake for a Big Fat Greek Party I planned with some friends. We were supposed to watch My Big Fat Greek Wedding and we all brought some Greek dishes. We never watched the movie and ...
3/14/2010
Very delicious and light. I used altered all purpose flour (replaced 2Tbs flour with 2Tbs corn starch for each cup). This did not end up anything as dense as a pound cake. Also, I used the zest ...