Greek Lemon Cake
Creamy, moist and buttery, this greek style lemon cake is so tasty, the citrus flavor makes the cake so refreshing.
Yield
16 servingsPrep
25 minCook
60 minReady
100 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 3 | cups |
cake flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 6 | large |
eggs
separated |
|
| 1 | cup |
yogurt, plain
|
|
| 2 | cups |
sugar
divided |
|
| 1 | cup |
butter
|
|
| 2 | teaspoons |
lemon zest
grated |
|
| 2 | teaspoons |
lemon juice
|
|
| Glaze | |||
| 3 | ounces |
cream cheese
|
|
| 2 | cups |
powdered sugar
|
|
| 1 | each |
lemon
juice and peel of |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 7.1E+2 | ml |
cake flour
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 6 | large |
eggs
separated |
|
| 237 | ml |
yogurt, plain
|
|
| 473 | ml |
sugar
divided |
|
| 237 | ml |
butter
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 1E+1 | ml |
lemon juice
|
|
| Glaze | |||
| 86.7 | ml/g |
cream cheese
|
|
| 473 | ml |
powdered sugar
|
|
| 1 | each |
lemon
juice and peel of |
|
Directions
Sift dry ingredients; set aside.
Beat egg whites, gradually add ½ cup sugar, until stiff.
Set aside.
Beat butter, remaining 1½ cup sugar, egg yolks, lemon peel and juice until fluffy--10 minutes.
Add flour and alternate with yogurt; then fold in beaten egg whites.
Pour into a greased and floured 10 inch; tube pan (I used a non-stick pan and didn't have to grease or flour).
Bake 50 to 60 minutes at 350℉ (180℃).
Cool in pan 10 minutes, then turn out on rack.
Glaze: Mix and pour over cooled cake.
