Greek lemon yoghurt cake

May 5, 2015 (Last Updated: January 11, 2019)
Print Recipe

Greek lemon yoghurt cake

Serves: 1 cake
Cooking Time: 1 hour 20 mins

Ingredients

  • 250g butter, at room temperature
  • 300g sugar
  • 4 large eggs
  • 15ml (1 tbsp) lemon zest
  • 300g cake flour
  • pinch of salt
  • 5ml (1 tsp) bicarbonate of soda
  • 5ml (1 tsp) baking powder
  • 15ml (1 tbsp) vanilla extract
  • 250ml (1 cup) yoghurt
  • 200g almonds, finely chopped
  • 125ml (½ cup) lemon juice
  • 125ml (½ cup) water
  • the peel of 1 lemon
  • icing sugar, to serve

Instructions

1

Preheat the oven to 180°C. Lightly grease a 20cm springform cake tin.

2

Cream the butter and 200g of the sugar together until light and fluffy.

3

Add the eggs and lemon zest, and mix thoroughly.

4

Sift the flour, salt, bicarbonate of soda, baking powder and vanilla extract together. Add to the butter mixture, alternating with the yoghurt, and then fold in the nuts.

5

Spoon into the cake tin and bake until cooked, about 1 hour.

6

Mix the lemon juice, remaining sugar water and lemon peel in a small pot. Stir over high heat until the sugar has dissolved and the mixture is a bit syrupy.

7

Once the cake is cooked, immediately pour over the warm syrup and allow it to cool in the pan to absorb all of the syrup. Turn onto a serving plate. Dust with the icing sugar to serve.

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May 5, 2015 (Last Updated: January 11, 2019) By
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