Sticky greek lemon and yoghurt cake recipe

Sticky Greek Lemon and Yoghurt Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Sticky Greek Lemon and Yoghurt Cake recipe, a delightful treat that combines the tangy flavors of lemon and creamy yoghurt. This moist and tender cake is infused with the zesty essence of fresh lemons, creating a burst of citrusy goodness in every bite. The addition of yoghurt adds a luscious texture and a subtle tang, making this cake truly irresistible. Topped with a sticky glaze that enhances its sweetness, this Greek-inspired dessert is perfect for any occasion.

Keywords: Greek, lemon, yoghurt, cake, sticky.

sticky greek lemon and yoghurt cake recipe details

Sticky greek lemon and yoghurt cake recipe, recipe Rating: 4.7
Number of votes:121 

Ingredients

250 g	unsalted butter, softened
200 g	caster sugar
4 large	eggs
2 large	lemons, zest only
250 g	fine semolina flour
150 g	ground almonds
100 g	plain flour
2 tsp	baking powder
150 g	plain yogurt, Greek-style preferred
3 tbsp	fresh lemon juice
	For the syrup:
150 g	sugar
2 tbsp	honey
250 ml	water
2 large	lemons, zest only – use unwaxed lemons
½ tsp	cinnamon
½ tsp	nutmeg
2 tbsp	Grand Marnier, optional

Instructions

Preheat oven to Gas Mark 3, 170°C, 325°F. Grease an 8-inch cake tin.

Cake:
Cream butter and sugar in a bowl until light and fluffy. Add eggs one at a time beating well between each addition. Add zest and beat well until combined.

In a separate bowl, mix together semolina, flour and baking powder. Sift into a separate bowl and add almonds. Gently fold through the egg mixture. Add yoghurt and lemon juice and gently fold until combined.

Pour mixture into prepared tin and bake for 50-55 minutes until golden brown and a skewer inserted into the centre of the cake comes out clean.

Syrup:
Place sugar, water, honey, lemon zest and spices in a small pan and bring to a boil. Continue boiling for 3 minutes. Remove from heat and add Grand Marnier.

Allow the cake to cool for about 20 minutes in the tin. Pour a little of the hot syrup over the top. Allow time for it to soak in and pour another small amount in a different location. Repeat until as much of the syrup is used as you wish – preferably all of it. Do not be tempted to pour all the syrup over the cake at once – it would probably collapse.

Serve with a spoonful or two of Greek yoghurt and pistachios (not salted!)

Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a