Recipes Global Cuisines European Greek Greek Lemon Cake 4.4 (222) 193 Reviews 31 Photos This cake recipe features lemon zest, lemon juice, and yogurt to achieve a very lovely and light Greek-style dessert. Submitted by Carol Updated on January 22, 2025 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 31 31 31 31 Prep Time: 30 mins Cook Time: 50 mins Additional Time: 10 mins Total Time: 1 hr 30 mins Servings: 12 Yield: 1 (10-inch) tube pan Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 3 cups cake flour 1 teaspoon baking soda ¼ teaspoon salt 6 large eggs, separated 2 cups white sugar, divided 1 cup butter, softened 2 teaspoons grated lemon zest 2 tablespoons lemon juice 1 cup plain whole milk yogurt Directions Preheat the oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan. Sift flour, baking soda, and salt together in a medium bowl. Set mixture aside. In a large bowl, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff glossy peaks form. Set aside. Beat butter and remaining 1 1/2 cups sugar in another large bowl with an electric mixer until fluffy, 3 to 5 minutes. The mixture should be noticeably lighter in color. Blend in egg yolks, lemon zest, and lemon juice. Add flour mixture alternately with yogurt, mixing until combined. Gently fold in beaten egg whites and pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling. Editor's Note: If you use Greek-style yogurt, you may thin it with a little milk to make it easier to incorporate into the batter. I Made It Print 337 home cooks made it! Nutrition Facts (per serving) 443 Calories 19g Fat 63g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 443 % Daily Value * Total Fat 19g 24% Saturated Fat 11g 55% Cholesterol 136mg 45% Sodium 307mg 13% Total Carbohydrate 63g 23% Dietary Fiber 1g 3% Total Sugars 35g Protein 7g 14% Vitamin C 2mg 2% Calcium 49mg 4% Iron 3mg 17% Potassium 112mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.