Greek yogurt Lemon cake is a cake made with flour, sugar, eggs, lemon, Greek yogurt, oil, soaked in lemon syrup; that can be prepared in less than 15 minutes.

Easy and quick to prepare, soft and syrupy, this cake originating from Greece can be enjoyed at the end of a meal or during the daytime snacks.

Difficulty level : easy
Prep time : 15 mins
Break : 15 mins
Cook time : 55 mins
Total time : 1 hour 10 mins + 15 mins (rest)
Yield : 6 servings
Cake :
3 eggs
1.1 cup (220 g) powdered sugar
2 lemons (juice and grated zest)
2.5 cups (300 g) flour
1 tablespoon baking powder
1.1 cup (275 g) Greek yogurt
1/2 cup (125 ml) oil
Lemon syrup :
2 lemons (zest)
1 cup (200 g) sugar
2/3 cup (160 ml) of water
1/3 cup (80 ml) lemon juice

Steps :

  • Preheat oven to 360°F.
  • Line a 8-9 inch round pan with parchment paper.
  • In a bowl, add the 3 eggs and 1.1 cups of sugar and whisk for 5 minutes until white and fluffy.
  • Add the juice and zest of 2 lemons and continue beating for another 2 to 3 mins.
  • While whisking, gradually add flour, yogurt and oil to the mixture until smooth.
  • Pour the mixture into the pan and bake for 45 to 50 mins until a knife blade comes out dry when inserted in the center of the cake.
  • Remove from oven and let stand for 10 mins.
  • Turn out onto a rack and let cool.
  • Remove the lemon peel, avoiding the bitter white part, and cut into very thin strips.
  • Bring a little water to a boil in a saucepan, add the zests and boil for 1 min from the time of boiling.
  • Remove from heat and drain in a colander, rinse.
  • Put the water, sugar, lemon juice and drained zests in a saucepan and cook over medium heat for about 4 mins from boiling.
  • Remove from heat and let stand for about 3 mins.
  • Take a colander, remove the zests and put them in a bowl.
  • Once cooled, pierce the cake in various places all over the surface.
  • Pour the hot syrup over the cake and let it cool completely while it absorbs the syrup.
  • Unmold, garnish with lemon zest.
  • Serve and enjoy!

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