Name: Greek Lemon Cake
Prep time: 30 min
Cook time: 50 min
Total time: 90 min
Yield: 1
Cuisine: greek
Ingredients: 3 cups cake flour; 1 teaspoon baking soda; 0.25 teaspoon salt; 6 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

Greek Lemon Cake

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Prep Time:
30 minutes

Cook Time:
50 minutes

Total Time:
90 minutes

Tangy Greek lemon cake with yogurt, citrus, and butter creates a luscious, flavorful tube cake.

Ingredients:

3 cups cake flour
6 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

Instructions:

Preheat the oven to 350 degrees F (175 degrees C) and generously grease a 10-inch tube pan.
In a medium bowl, combine the flour, baking soda, and salt by sifting them together. Set aside the mixture.
In a spacious bowl, whip egg whites until soft peaks form. Gradually incorporate 1/2 cup sugar, continue beating until stiff glossy peaks form. Set aside.
Use an electric mixer to beat butter and the remaining 1 1/2 cups of sugar in a large bowl until fluffy, for about 3 to 5 minutes, or until the mixture is noticeably lighter in color.
Whisk together egg yolks, lemon zest, and lemon juice. Gradually mix in the flour mixture and yogurt until well combined. Carefully fold in the whipped egg whites and transfer the batter to the prepared pan.
Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to finish cooling.

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