Madzoonov Gargantag (Armenian Yoghurt Cake)

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Yoghurt cakes are always so moist. I love the sound of the lemon flavourings in this one. The recipe specifies natural yoghurt, but when I make it I plan to use creamy Greek yoghurt. I'm posting this recipe, which I found in 'The Best of Lebanese and Middle Eastern Cooking' for the 2005 Zaar World Tour.

Ingredients Nutrition


  1. Cream the butter and sugar together until light, then beat in the yoghurt.
  2. Beat in the eggs, one at a time.
  3. Add the lemon juice and lemon zest.
  4. Stir in the sifted flour and bicarbonate of soda, and gently fold it into the mixture.
  5. Pour the mixture into a lightly greased and lined 23mm spring-form pan.
  6. Bake in a moderate oven (180°C; 350°F) for 45 minutes, or until golden brown and firm to touch.
  7. Cool.
  8. To serve: decorate with whipped cream and strawberries.


Most Helpful

Absolutely delicous. My mum said it was just like cake that she used to have when she was a little girl in Germany. Dense, moist and lemony. Easy to make and very easy to eat!

Mrs. Danger_horse March 16, 2010

This cake is delicious, I used sour cream in place of yogurt, increased the sugar and lemon juice, we enjoyed it with Cool Whip topping and blueberries tonight! thanks bluemoon...Kitten:)

Kittencal@recipezazz May 18, 2006

I had this as a breakfast cake at work. It is good stuff! Not too sweet for breakfast. I ate it without toppings of any kind.

Chef Patience October 28, 2005

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