Lemon Cake (Armenia) Recipe

Name: Lemon Cake (Armenia)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 1/2 cup butter, at room temperature; 3/4 cup sugar; 1 cup plain yogurt; 2 large eggs; 2 tablespoons fresh lemon juice; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1 teaspoon baking powder; For the syrup; 1 cup sugar; 1/4 cup fresh lemon juice; 3/4 cup water; 3 sprigs mint

Servings: persons

For the cake
1/2 cup butter, at room temperature
3/4 cup sugar
1 cup plain yogurt
2 large eggs
2 tablespoons fresh lemon juice
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
For the syrup
1 cup sugar
1/4 cup fresh lemon juice
3/4 cup water
3 sprigs mint

1
Preheat the oven to 350 degrees.
2
Cream the butter and sugar together. Add the yogurt and the eggs, mixing well.
3
Pour in the lemon juice. Sift together the flour, baking soda and baking powder and add to the bowl, mixing until everything is well incorporated.
4
Spoon the batter into a buttered pan and bake until a toothpick inserted in the center comes out clean and the color is golden (about 40 minutes).
5
Let the cake cool. Meanwhile, combine the ingredients for the syrup in a small saucepan. Bring to a boil and cook over high heat for about 10 to 12 minutes, or until the syrup coats the back of a spoon.
6
Remove the mint and let the syrup cool until it is just warm.
7
Loosen the cake in its pan and pour 1/3 of the syrup over the top. Wait 10 minutes, then do this again. Wait another 10 minutes, then pour the rest of the syrup on the top.
8
Let the cake sit for about an hour, which will give it enough time to absorb the syrup.
9
Invert the cake onto a platter, then slice and serve.

875

kcal

Calories

Fat

140

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

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: For the cake, 1/2 cup butter, at room temperature, 3/4 cup sugar, 1 cup plain yogurt, and more.

Yes, Lemon Cake (Armenia) 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!

Lemon Cake (Armenia)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions