Recipe by Carol
"This cake recipe features lemon zest, lemon juice, and yogurt to achieve a very lovely and light Greek-style cake."
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grated lemon zest
This was fabulous! To the below reviewer...
OFCOURSE IT WAS LACKING IN LEMON FLAVOR WHEN YOU MADE IT! YOU LEFT THE LEMON ZEST OUT! A KEY INGREDIENT!
If people cannot follow a recipe they should not complain about it!
Stick to the recipe the exact way Carol wrote it and you will not be dissapointed! Excellent. :)
I baked this only 48 minutes because it appeared done "to the touch" It was very dry,would back only 40-45 miutes. I had even added more lemon juice while mixing because the batter seemed dry.
I have changed my mind about this recipe. I followed the suggestions like using half butter and half applesauce, I used lemon yogurt, I doubled the lemon zest and lemon juice and I iced it with lemon icing and it came out moist and a wonderful lemon flavor. I usually don't comment after I do so many alterations, but this one turned out a real winner with the changes...moist, nice lemon flavor and the lemon icing was the "icing on the cake!"
I made this today for my 2 year old son's birthday. We wanted something a little lighter to stray away from the heavy Christmas cookies and sweets and this was just right. I used all purpose flour instead of cake flour (omitting 2 tbsp per cup as recommended by this site) and used lemon yogurt instead of plain. It has the right amount of lemon flavor and doesn't need a frosting, I just sprinkled confectioner's sugar over the top. A great cake and one to add to my recipe box for the future, thanks.
This was fabulous! Mine was in texture like a pound cake, probably because I used all-purpose flour. I used the zest of 3 lemons and would add another one or 2 next time. I also used half a cup of lemon juice. It tasted even better the next day.
Combine the lemon zest with 1/2 cup sugar in the food processor and grind to bring out even more lemon flavor.
Totally Delightful! I specialize in doing specialty cakes from Birthdays to Weddings and I must say that I am extremely pleased with this recipe. It is so moist and light and down right delicious. I drizzled some thin icing/glaze over the top as well as a slight dusting of powdered sugar since the cake on its own was not as sweet as I usually like, but other than that it's perfect! Just a tip...Don't Throw Away Your Yolks!! I am so used to separating my eggs and discarding the yolks for making white cake and I wasn't paying attention when realized I had, by habit, thrown away the yolks instead of using them for the first part of the batter...Ughhh!
Some of the negative reviews almost deterred me from making this cake, but I am glad I made it. The cake turned out moist and light and delicious. Only changes were to replace butter with 1/3 each of canola oil, margarine, and applesauce; double the amount of zest and juice; use only 3/4 of the sugar; and beat the egg whites just before folding into the rest of the batter. Also, I halved the recipe, which made a fairly large cake--easily 8 to 10 servings. I used a round silicone pan, and the cake was perfectly done in 25 minutes, though I did check first at 20.
I made this cake for a Big Fat Greek Party I planned with some friends. We were supposed to watch My Big Fat Greek Wedding and we all brought some Greek dishes. We never watched the movie and ate plenty of delicious Greek food. This cake and the Greek Honey cake from this site were a smash. I have no complaints and wouldn't change a thing. Thank you for a delicious recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Lemon Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 145
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