Greek Yoghurt Cake

photo by Mommy2two


- 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
- 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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Reviews
-
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!
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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?)
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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!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.