Greek lemon cake

    1 hour 40 min

    This is a very lovely and light lemon cake, made with lemon and yoghurt. Use cake flour or sponge flour for best results, though plain flour can be used in a pinch.

    261 people made this

    Serves: 12 

    • 425g cake flour
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 6 eggs
    • 400g caster sugar, divided
    • 250g butter, softened
    • 2 teaspoons grated lemon zest
    • 2 tablespoons lemon juice
    • 250g natural yoghurt

    Prep:30min  ›  Cook:1hr  ›  Extra time:10min  ›  Ready in:1hr40min 

    1. Preheat oven to 180 C / Gas mark 4. Grease one 25cm tube cake pan.
    2. Sift the flour, bicarb and salt together. Set mixture aside.
    3. Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 100g of the sugar, beating until stiff glossy peaks form. Set aside.
    4. Cream butter, remaining sugar, egg yolks, lemon zest and lemon juice together until fluffy. Add flour mixture alternately with the yoghurt to the egg yolk mixture. Gently fold in the egg whites and pour the mixture into the prepared pan.
    5. Bake in the preheated oven for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.

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    Reviews in English (191)


    i made this cake yesturday and its really MMmmm lol  -  28 Jan 2010


    i made a lemon cake and whisked the mixture with an electric hand mixer  -  22 Mar 2014


    Great cake, very light and good if you are trying to fill a big tin. Moist, light and lemony.  -  30 Jul 2012