Greek Lemon Cake

Why You’ll Love This Recipe

• Refreshing Flavor: The combination of lemon zest and juice provides a vibrant citrus taste that invigorates the palate.
• Moist Texture: Incorporating yogurt into the batter ensures a tender and moist crumb, enhancing the overall texture.
• Simple Preparation: With straightforward ingredients and steps, this recipe is accessible to both novice and experienced bakers.
• Versatile: Ideal for serving with coffee, tea, or as a dessert with fruit and whipped cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups cake flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 6 large eggs, separated
• 2 cups white sugar, divided
• 1 cup butter, softened
• 2 teaspoons grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 cup plain whole milk yogurt

Directions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease a 10-inch tube pan to prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, sift together the cake flour, baking soda, and salt. Set aside.
3. Beat Egg Whites: In a large bowl, beat the egg whites until soft peaks form. Gradually add ½ cup of sugar, continuing to beat until stiff, glossy peaks are achieved. Set aside.
4. Cream Butter and Sugar: In another large bowl, cream the softened butter with the remaining 1½ cups of sugar until the mixture is light and fluffy, approximately 3 to 5 minutes.
5. Incorporate Yolks and Lemon: Blend in the egg yolks, grated lemon zest, and fresh lemon juice into the creamed mixture.
6. Combine with Dry Ingredients and Yogurt: Alternately add the sifted dry ingredients and yogurt to the batter, mixing until just combined.
7. Fold in Egg Whites: Gently fold the beaten egg whites into the batter until well incorporated.
8. Bake: Pour the batter into the prepared tube pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Cool: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Servings and Timing

• Servings: This recipe yields approximately 12 servings.
• Preparation Time: About 30 minutes.
• Cooking Time: Approximately 50 to 60 minutes.
• Total Time: Around 1 hour and 30 minutes.

Variations

• Glaze Addition: Drizzle a simple lemon glaze over the cooled cake by mixing powdered sugar with fresh lemon juice for added sweetness and moisture.
• Nutty Twist: Incorporate finely chopped nuts, such as almonds or walnuts, into the batter for added texture and flavor.
• Citrus Blend: Combine lemon with other citrus zests like orange or lime to create a unique citrus-flavored cake.
• Lighter Option: Use Greek yogurt instead of regular yogurt for a slightly tangier taste and added protein.

Storage/Reheating

• Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate the cake for up to a week.
• Freezing: Wrap the cake tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: To enjoy the cake warm, heat individual slices in the microwave for about 10-15 seconds.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour for cake flour. For every cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, and add 2 tablespoons of cornstarch. Sift together before using.

What type of yogurt is best for this recipe?

Plain whole milk yogurt is recommended for a rich and moist texture. If using Greek yogurt, you may thin it with a little milk to achieve a similar consistency.

How can I tell when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean, and the top is golden brown. Additionally, the cake should spring back when lightly pressed.

Can I add a glaze or frosting to this cake?

Absolutely! A simple lemon glaze made from powdered sugar and lemon juice complements the cake well. Alternatively, a light cream cheese frosting can add richness.

Is it necessary to separate the eggs?

Separating the eggs and beating the whites adds lightness to the cake’s texture. While it’s recommended for optimal results, you can use whole eggs; however, the cake may be denser.

Can I make this cake ahead of time?

Yes, this cake stays moist for several days. Baking it a day in advance can enhance the flavors as they meld together.

What can I serve with this cake?

This cake pairs well with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries on the side.

How should I store leftovers?

Keep any leftover cake in an airtight container. It can be stored at room temperature for up to 3 days or refrigerated for up to a week.

Can I bake this cake in a different pan?

Yes, you can use a bundt pan or two 9-inch round cake pans. Adjust baking time accordingly, as thinner cakes may bake faster.

Can I make this recipe dairy-free?

You can substitute the butter with a plant-based alternative and use dairy-free yogurt to make this recipe dairy-free.

Conclusion

Greek Lemon Cake is a delightful balance of citrusy brightness and moist texture, making it a perfect treat for any occasion. Whether served as a simple snack with tea or dressed up with a glaze for a special event, this cake is sure to impress. Its easy preparation and rich flavors make it a go-to dessert for lemon lovers. Try this recipe and enjoy a slice of Mediterranean-inspired sweetness!

Greek Lemon Cake

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Greek Lemon Cake is a moist and tangy dessert infused with fresh lemon zest, juice, and creamy yogurt. This easy-to-make cake has a light, fluffy texture and a refreshing citrus flavor, making it the perfect treat for any occasion. Serve it with tea, coffee, or a drizzle of lemon glaze for extra indulgence!

• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 servings
• Category: Dessert, Cake
• Method: Baking
• Cuisine: Greek, Mediterranean
• Diet: Vegetarian

Ingredients

• 3 cups cake flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 6 large eggs, separated
• 2 cups white sugar, divided
• 1 cup butter, softened
• 2 teaspoons grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 cup plain whole milk yogurt

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Instructions

1. Preheat Oven:

   • Set oven to 350°F (175°C). Grease a 10-inch tube pan.

2. Mix Dry Ingredients:

   • In a medium bowl, sift together cake flour, baking soda, and salt. Set aside.

3. Beat Egg Whites:

   • In a large bowl, beat egg whites until soft peaks form.
   • Gradually add ½ cup of sugar, continuing to beat until stiff, glossy peaks form. Set aside.

4. Cream Butter and Sugar:

   • In a separate large bowl, cream softened butter with remaining 1½ cups of sugar until light and fluffy (about 3-5 minutes).

5. Incorporate Yolks and Lemon:

   • Blend in egg yolks, grated lemon zest, and fresh lemon juice into the creamed mixture.

6. Combine with Dry Ingredients and Yogurt:

   • Alternately add the sifted dry ingredients and yogurt to the batter, mixing until just combined.

7. Fold in Egg Whites:

   • Gently fold beaten egg whites into the batter until fully incorporated.

8. Bake:

   • Pour batter into prepared tube pan.
   • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool:

   • Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

• Glaze Option: Drizzle with a lemon glaze made from powdered sugar and lemon juice.
• Nutty Twist: Add finely chopped almonds or walnuts for extra texture.
• Storage: Keep at room temperature for 3 days or refrigerate for up to a week.
• Dairy-Free Alternative: Use plant-based butter and dairy-free yogurt.