Greek Lemon Cake – a delicious recipe with cake flour, baking soda, salt, eggs, white sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan.
2
Sift the flour, baking soda, and salt together. Set mixture aside.
3
In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
4
Beat butter and remaining 1 1/2 cups sugar in a large bowl with an electric mixer until fluffy, 3 to 5 minutes. The mixture should be noticeably lighter in color.
5
Blend in egg yolks, lemon zest, and lemon juice. Add flour mixture alternately with the yogurt, mixing until combined. Gently fold in the egg whites and pour the batter into the prepared pan.
6
Bake in preheated oven until a tester inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.
1374
kcal
Calories
64
g
Fat
174
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups cake flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 6 eggs, separated, and more.
Yes, Greek Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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