Greek Yoghurt Cake

Submitted by evelynathens

"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
• Ingredients: 19
• Yields: 1 cake
• Serves: 8

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)

directions

1. Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).
2. It must be cool before being poured onto hot cake.
3. Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).
4. Add yolks, peel, extract and brandy and beat until pale and thick.
5. Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.
6. Beat whites until stiff and glossy.
7. Fold into batter mixture along with almonds.
8. Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done.
9. 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.
10. Pour cooled syrup over hot cake and allow cake to cool completely.
11. Cut into diamond-shaped pieces and serve.

Reviews

[Poppy]

I had people coming over so I made this the night before, left it in the refrigerator and served it the next day, Oh my god Evelyn!!! it was so goood:) I made no changes except for the vanilla extract ( I cant find it anywhere) but I used vanilla powder. Your recipe was given out to 3 ladies, and I'm sure they will also pass it on!!! Thanks for a great recipe Evelyn!

 

[Capt Nemo]

Made this recipe for a Mediterranean night we were having for friends. (Started to make tiramisu, but the marscapone cheese was moldy) At any rate - delicious, super moist. Can't help thinking it would be nice with that Italian lemon liqueur drizzled over a tiny dot of ice cream on the side. Guests were delighted and isn't that what it's all about. (I used Balkan style yoghurt - which, I was assured by a dairy company rep, was the same as Greek style. It's a keeper. Te kanis! (sp?)

 

[Dreamgoddess]

Thanks for a great dare Evelyn! I made this using light sour cream since I couldn't find Greek yogurt and I substituted apple juice for the brandy. Thanks for these suggestions! It was so good, my DH ate three huge pieces within the first hour!

 

[Mommy2two]

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!

 

[MarySC]

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!