Greek Lemon Yogourt Cake

Greek Lemon Yogourt Cake

This is a refreshing and easy cake with Greek strained yoghurt.
Although it can be eaten warm straight from the oven, it is best eaten when it is cold.


2 cups (500 mL) fine semolina
2½ cups (375 mL) sugar
1 Lb (500g) Greek strained yoghurt
5 eggs
½ cup (125 mL) chopped almonds
1 tsp (5 ml) pure vanilla extract
1 Tbsp (15 mL) baking powder
Grated peel from 1 lemon
Pinch of salt

For the syrup:
¾ cup (175 mL) water
1 ¼ cup (310 mL) sugar
3 thin strips of lemon peel


Prep time: ,
Cook time: ,
Total time:


Serves: 6


Preheat oven to 350ºF (180ºC)
Butter a 30cm diameter and 5cm deep baking dish; sprinkle 1 tbsp of the semolina and completely coat.
Beat the eggs, sugar and grated peel in a bowl. Add the vanilla and yogourt then beat until it is well mixed.
In another bowl mix together the semolina, almonds, vanilla, baking powder and salt.
Combine the wet & dry and mix well.
Pour the mixture into the prepared baking dish and bake for 30 minutes.
In the meantime prepare the syrup by boiling all the syrup ingredients for 5 minutes.
When the cake has baked, cut it into portions while still in the oven dish and pour the syrup over it.
The cake must be hot when you do this and the syrup still warm.

Yogourt? Yoghurt? Yoghourt? Yogurt? Pretty much the same stuff; just depends on where you live.


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Greek Lemon Yogourt Cake Recipe
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