How To make Greek Lemon Cake

Lemon Phyllo Cake Topped with Greek Yogurt

Phyllo pastry bathed in cinnamon syrup is one of the tastiest sweet dishes out there. Pair the sugar sweetness with lively lemon zest and lemon juice sourness. Bring even more freshness with Greek yogurt into the casserole mixture and when serving it, too.
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Greek Yogurt Lemon Cake

INGREDIENTS:
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup sugar
1 tablespoon finely grated lemon zest
3/4 cup Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 350°F. Coat a standard (8 1/2x4 1/4) loaf pan with nonstick vegetable oil spray.
Dust with flour; tap out excess. Whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon kosher salt in a medium bowl.
Using your fingers, rub 1 cup sugar with 1 tablespoon finely grated lemon zest in a large bowl until sugar is moist.
Add 3/4 cup Greek yogurt, 1/2 cup vegetable oil, 2 large eggs, and 1/2 teaspoon vanilla extract; whisk to blend.
Fold in dry ingredients just to blend. Pour batter into prepared pan; smooth top.
Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50-55 minutes.
Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

Yoghurt Lemon Cake

This cake is a Greek version of a pound cake and is called Yiaourtopita. This cake is rich and moist and can be topped with fresh berries or cream. Scrumptious!

Soft and Moist Lemon Blueberry Yogurt Cake

Let's brighten up the day with a slice (or two) of this soft and moist yogurt loaf cake bursting with sweet blueberries and lemon flavor
Full recipe:

HOW TO MAKE A TASTY LEMON CAKE

Lemon Cake

Ingredients for the batter:
400g lemon pulp
450g almond flour
200g butter
200g powdered sugar
50g cornflour
150g whole peeled almonds
6 eggs
1 tsp baking powder

For the glaze:
200g powdered sugar
2 to 4 tsp freshly squeezed lemon juice (adjust for desired consistency)

Method:
1. The day before, boil the lemons until they become soft. Once cooled and solidified, remove the seeds and pulp, and puree them.
2. In a bowl, beat the eggs.
3. Add almond flour, lemon pulp, cornflour, baking powder, and butter to the bowl. Mix until it becomes a homogeneous cream.
4. Grease a baking dish with baking paper and pour in the batter. Sprinkle whole peeled almonds on top.
5. Bake at 160 degrees Celsius in a convection oven for approximately one hour. Once baked, let it cool completely.
6. For the glaze, mix powdered sugar and lemon juice in a bowl, adding the juice gradually until desired consistency is reached. Pour the glaze over the cake.
Enjoy your cake!

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Mediterranean Diet Dessert | Incredibly Moist Greek Yoghurt Lemon Cheesecake | No Cheese Needed

Our all time favorite light Mediterranean Diet Dessert- lemon flavored SUPER MOIST AND FLUFFY CHEESECAKE. No cheese added, the base of this incredible dessert is greek yoghurt.
Give it a try and leave your comments below- we are sure you are going to love it.

We cook real Mediterranean food for you on this channel with ingredients we always have at home!
And we want to show you how to make the most of simple, accessible ingredients to prepare easy, affordable healthy food the Mediterranean way! Just like we do it at home ourselves! Enjoy!

Thanks so much & would love to hear from you!

Meggie & Ewa



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