Greek Yoghurt Cake
12
People talking
This is really a great cake. For some reason, I'm partial to it cold, straight out of the fridge, with a glass of ice-cold milk.
- Ready In:
- 1hr 40mins
- Serves:
- Yields:
- Units:
12
People talking
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
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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)
directions
- 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.
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RECIPE MADE WITH LOVE BY
@evelynathens
Contributor
@evelynathens
Contributor
"This is really a great cake. For some reason, I'm partial to it cold, straight out of the fridge, with a glass of ice-cold milk."
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Normally if I change a recipe pretty radically, I wouldn't put a star rating, but since I didn't change the formula of the cake, just the flavor, I feel safe putting in the stars. I didn't have any fresh lemons (and it's pretty clear that is what is required), but I did have some greek yogurt to use up, so I made this as a coconut flavored cake instead of lemon. I used sweetened shredded coconut in the syrup (as well as coconut extract) and just ran the syrup through a strainer and discarded the coconut shreds before I poured over the cake. In the cake itself, I just subbed in the coconut extract instead of lemon. This cake is fantastic! I like the little crunchy bits from the almonds and the syrup makes this cake so moist. Delicious. Evelyn, I know this is not exactly what you had in mind with this cake, but it is a very tasty cake, whatever flavor you decide to use! Thanks for posting!Reply
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I wasn't overly impressed with this one, and no one else seemed to be either. It wasn't awful... just nothing special. I've gotten rave reviews when I've made Greek Lemon Cake (#170361) and I think I'll be sticking with that one as a great end to my Greek dinners!Reply
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This was unbelievably good! I was afraid that I would mess it up, as I've never made a cake from scratch, but the directions were simple to follow and it turned out wonderfully. A big hit!Reply
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I tweaked the recipe a little. I reduced the vanilla extract to 1.5 teaspoons, and used Grand Marnier rather than the brandy. I used the grated zest of two lemons in the cake, and no lemon extract because to me that tastes artificial. I skipped the nuts because I don't prefer them, and I changed the syrup recipe to 1 cup sugar, 2 cups water, 1 cup honey, plus the whole zest. I didn't quite use all the syrup. The cake was outstandingly flavorful and moist.Reply
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