Greek Yogurt and Lemon Cake

My Cretan Recipe

Moist cake with citrus aroma, perfect for breakfast, afternoon tea, or a light dessert.

5 from 1 vote

Prep Time 10

Cook Time 50

Cooling time 10

Total Time 1 10

Course Cake

Cuisine Greek

Servings to 10 slices

Calories 240 kcal

Preheat the oven to 175°C (~350°F).
Grease a loaf pan with olive oil or butter and lightly flour it to prevent sticking.
In a medium bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Stir well to distribute evenly.
In a large bowl, whisk together the Greek yogurt, sugar, eggs, olive oil, lemon juice, and lemon zest until smooth and creamy.
Gradually fold the dry ingredients into the wet ingredients until fully incorporated. Be careful not to overmix, as this can make the cake dense.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and enjoy as is—or top with a lemon glaze for extra zing!

Ingredients:

Instructions:

In a small bowl, whisk powdered sugar and lemon juice until smooth.
Add lemon zest for extra flavor if desired.
Adjust consistency:
- Too thick → add a few drops of lemon juice.
- Too thin → add a little more powdered sugar.
Drizzle over the cooled cake and let it set before slicing.

Tip: For a twist, try adding a touch of orange zest, grated coconut, or a few drops of vanilla extract to the glaze.

Calories: 240kcal

Keyword cake, greek yogurt, lemon,, yogurt cake, yogurt recipes

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