Greek Lemon Cake Recipe

Name: Greek Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cake flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 6 eggs; 2 cups white sugar; 1 cup butter, softened; 2 teaspoons grated lemon zest; 2 tablespoons lemon juice; 1/2 teaspoon vanilla; 1 cup plain yogurt

Servings: persons

3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon vanilla
1 cup plain yogurt

1
["Preheat oven to 350*F. Grease one 10"" tube pan or bundt pan.", "Sift the flour, baking soda, and salt together. Set aside. Separate the eggs.", "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.", "Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, lemon juice, and vanilla together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan. Bake at 350*F. for 50-60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Enjoy!"]

1376

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups cake flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 6 eggs, 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.

Greek Lemon Cake

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