For an extra burst of lemon flavor, consider making a simple lemon glaze by whisking together powdered sugar with a bit of lemon juice and drizzling it over the cooled cake. Ensure your butter and yogurt are at room temperature for optimal mixing and a smoother batter. When folding in the egg whites, use a light hand to avoid deflating them, which will result in a dense cake. If the top of the cake begins to brown too quickly during baking, tent it loosely with aluminum foil. For best results, use fresh, high-quality ingredients.
Greek Lemon Cake
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PREP TIME30 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 30 mins
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SERVING12 People
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VIEWS667
Transport yourself to a sun-drenched Grecian orchard with this incredibly moist and flavorful lemon cake. Infused with bright citrus notes and the subtle tang of yogurt, it's a dessert that's both refreshing and comforting – perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate63 g
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Cholesterol136 mg
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Fiber1 g
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Protein7 g
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Saturated Fat11 g
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Sodium307 mg
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Sugar35 g
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Fat19 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 350°F (175°C). Thoroughly grease a 10-inch tube pan to ensure easy release. (5 minutes)
02 Step
Recipe View In a medium bowl, sift together the cake flour, baking soda, and salt. This ensures a light and even texture. Set aside. (3 minutes)
03 Step
Recipe View In a large, clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 1/2 cup of the sugar, continuing to beat until stiff, glossy peaks form. This meringue will give the cake its airy lightness. Set aside. (8 minutes)
04 Step
Recipe View In another large bowl, cream together the softened butter and the remaining 1 1/2 cups of sugar with an electric mixer until light and fluffy. The mixture should be noticeably paler and increase in volume. (5 minutes)
05 Step
Recipe View Blend in the egg yolks, lemon zest, and lemon juice. Gradually add the sifted flour mixture alternately with the yogurt, beginning and ending with the flour. Mix until just combined, being careful not to overmix. (7 minutes)
06 Step
Recipe View Gently fold in the beaten egg whites into the batter in two additions, until just combined. Be careful not to deflate the egg whites. Pour the batter into the prepared tube pan. (5 minutes)
07 Step
Recipe View Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. (60 minutes)
08 Step
Recipe View Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)
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Please Rate
Iliana Cummings
Jun 5, 2025The instructions were very clear and easy to follow, even for a novice baker like myself.
Maryjane Weber
Jan 12, 2025The cake was a little dry, so next time I'll try adding a bit more yogurt or lemon juice.
Philip Sauer
Oct 30, 2024I've made this cake several times now, and it's always a hit. The texture is perfect – light and airy.
Alvah Armstrong
Oct 7, 2024I didn't have a tube pan, so I used a bundt pan instead, and it worked out great.
Abigail Schinner
Dec 13, 2023I added a lemon glaze to the top of the cake, and it was the perfect finishing touch.
Rico Koelpin
Aug 22, 2023Be careful not to overbake the cake, as it can dry out easily.
Gerson Huel
Jun 14, 2023This cake is absolutely divine! The lemon flavor is so bright and refreshing.
Kallie Runte
Mar 13, 2023My family devoured this cake in one sitting! It's definitely going into my regular rotation.