Greek Yoghurt Cake Recipe

Name: Greek Yoghurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb butter, room temperature; 1 1/2 cups sugar; 6 egg yolks; 1 teaspoon grated lemon, zest of; 1/2 teaspoon lemon extract; 1 tablespoon vanilla extract; 1 1/2 fluid ounces brandy; 1 cup Greek yogurt (if this is unavailable, use sour cream); 2 1/2 cups flour; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1 pinch salt; 6 egg whites; 1 cup chopped toasted almond; Syrup; 2 cups sugar; 3 cups water; 1/2 cup honey; 1 lemon, zest of (in one long piece); 2 tablespoons lemon juice (from a real lemon, please)

Servings: persons

1/2 lb butter, room temperature
1 1/2 cups sugar
6 egg yolks
1 teaspoon grated lemon, zest of
1/2 teaspoon lemon extract
1 tablespoon vanilla extract
1 1/2 fluid ounces brandy
1 cup Greek yogurt (if this is unavailable, use sour cream)
2 1/2 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 pinch salt
6 egg whites
1 cup chopped toasted almond
Syrup
2 cups sugar
3 cups water
1/2 cup honey
1 lemon, zest of (in one long piece)
2 tablespoons lemon juice (from a real lemon, please)

1
["Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).", "It must be cool before being poured onto hot cake.", "Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).", "Add yolks, peel, extract and brandy and beat until pale and thick.", "Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.", "Beat whites until stiff and glossy.", "Fold into batter mixture along with almonds.", "Pour into a buttered 13 x 9 x 2"" baking dish and bake at 350F for 60-70 minutes or until done.", "Check cake after about 25 minutes of baking. If the colour is already dark enough (as is the case for me), cover with a piece of aluminum foil and continue baking.", "Pour cooled syrup over hot cake and allow cake to cool completely.", "Cut into diamond-shaped pieces and serve."]

2305

kcal

Calories

110

Fat

280

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1/2 lb butter, room temperature, 1 1/2 cups sugar, 6 egg yolks, 1 teaspoon grated lemon, zest of, and more.

Yes, Greek Yoghurt 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.

That's it — enjoy your meal!

Greek Yoghurt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions