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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!

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

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.

Find it online: https://chocolatecoveredamy.com/greek-lemon-cake/