Greek Lemon Cake Recipes

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GREEK LEMON CAKE



Greek Lemon Cake image

This cake recipe features lemon zest, lemon juice, and yogurt to achieve a very lovely and light Greek-style cake.

Provided by Carol

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 12

Number Of Ingredients 9

3 cups cake flour
1 teaspoon baking soda
¼ 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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan.
  • Sift the flour, baking soda, and salt together. Set mixture aside.
  • In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
  • Beat butter and remaining 1 1/2 cups sugar in a 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 the yogurt, mixing until combined. Gently fold in the egg whites and pour the batter into the prepared pan.
  • Bake in preheated oven until a tester inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.

Nutrition Facts : Calories 443.2 calories, Carbohydrate 62.7 g, Cholesterol 136.3 mg, Fat 18.8 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 11 g, Sodium 307.4 mg, Sugar 34.6 g

LEMON YOGURT CAKE



Lemon Yogurt Cake image

For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     dessert

Time 1h20m

Yield 1 loaf

Number Of Ingredients 12

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
  • Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  • Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  • When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
  • For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

GREEK HONEY & LEMON CAKE WITH A TWIST



Greek Honey & Lemon Cake with A Twist image

This is such a fantastic cake!! Golden brown and slightly crispy on the outside, bright yellow and moist on the inside. The combination of lemon and honey flavours in the cake is really great. The sesame seeds give it a added twist to it. From the Cookbook Desserts by Rosemary Wilkinson. PLEASE DO NOT TRY THIS RECIPE, I HAVE MESSED IT UP SOMEHOW AND I CAN'T SOLVE IT. SO SORRY.

Provided by KitchenManiac

Categories     Dessert

Time 35m

Yield 16 slices

Number Of Ingredients 10

3 tablespoons margarine or 3 tablespoons butter (I prefer Butter)
4 tablespoons clear honey
1 lemon, juice and rind of
2/3 cup low-fat milk
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/3 cup semolina flour
2 egg whites, beaten till they form soft peaks
2 teaspoons sesame seeds

Steps:

  • Pre-heat oven to 200C/400F Lightly grease and line a 7 1/2 inch square deep cake tin.
  • Place margarine/butter and 3 tablespoon honey in a saucepan and heat gently till melted.
  • Reserve 1 tablespoon lemon juice, stir in the rest with lemon rind and milk.
  • Combine both the lemon mixture and butter mixture together.
  • Sift together the flour, baking powder and nutmeg, add to the wet mixture.
  • Add the semolina flour into the mixture.
  • Fold egg whites evenly into the mixture.
  • Spoon into cake tin and sprinkle with sesame seeds.
  • Bake for 25-39 minutes, till golden brown.
  • Mix the reserved honey and lemon juice and drizzle over the cake while it is still warm.
  • Cool in the tin, then cut into fingers to serve.

GREEK LEMON POTATOES



Greek Lemon Potatoes image

Greek lemon potatoes are the ultimate side dish. Potatoes are slow-roasted with lemon, oregano, and olive oil until they melt in your mouth. Authentic Greek lemon potatoes like these don't use any chicken broth or similar. They're as simple as they are delicious!

Provided by Diana Moutsopoulos

Categories     Side Dish     Potato Side Dish Recipes

Time 1h25m

Yield 4

Number Of Ingredients 7

6 large yellow potatoes, peeled and cut into thin wedges
¾ cup water
½ cup lemon juice
⅓ cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Arrange potatoes in a single layer in a large baking dish or roasting pan.
  • Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.
  • Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.

Nutrition Facts : Calories 398.7 calories, Carbohydrate 53.3 g, Fat 19 g, Fiber 4.7 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 150.8 mg, Sugar 0.7 g

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