Best 5 Greek Lemon Cake Recipes

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Indulge in the delectable flavors of Greece with our curated selection of the most extraordinary lemon cake recipes. Immerse yourself in the vibrant history and rich culinary heritage of Greece as you embark on a delectable journey to create the perfect lemon cake. Discover the secrets of combining zesty lemons, aromatic spices, and fluffy textures to achieve a harmonious balance of flavors that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

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.

BUTTERMILK CAKE WITH LEMON-AND THYME-GLAZED PEAR COMPOTE AND GREEK YOGURT ICE CREAM



Buttermilk Cake with Lemon-and Thyme-Glazed Pear Compote and Greek Yogurt Ice Cream image

Provided by Mathew Rice

Categories     Dessert     Bake     Yogurt     Lemon     Pear     Summer     Thyme     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Pear compote:
3/4 cup sugar
1/2 cup water
2 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon peel, divided
1 1/2 teaspoons fresh thyme leaves, divided
1 pound firm but ripe Bosc pears, peeled, halved, cored, cut into 1/2-inch cubes (about 2 1/2 cups)
Cake:
1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
1/4 cup buttermilk
1/2 teaspoon vanilla extract
2 tablespoons crème fraîche or sour cream
Greek Yogurt Ice Cream
Special Equipment
8-inch-diameter cake pan with 2-inch-high sides

Steps:

  • For pear compote:
  • Combine 3/4 cup sugar, 1/2 cup water, lemon juice, 3/4 teaspoon lemon peel, and 3/4 teaspoon thyme in medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Remove saucepan from heat; cover. Let steep 10 minutes. Pour syrup through fine strainer set over bowl. Return syrup to saucepan. Add 3/4 teaspoon lemon peel and 3/4 teaspoon thyme and bring to simmer. Add pear cubes and simmer over medium heat until pears are tender but still hold shape, about 10 minutes. Using slotted spoon, transfer pear to rimmed baking sheet. Boil syrup in saucepan until reduced to 1/3 cup, about 5 minutes. Transfer reduced syrup to blender. Add 1/3 cup pear pieces; puree until smooth. Transfer pear puree to medium bowl. Add remaining pear pieces to puree. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For cake:
  • Preheat oven to 325°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment. Whisk 1 cup plus 2 tablespoons flour, 11/2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar and 1/4 cup butter in large bowl until well blended. Add egg and egg yolk and beat until blended. Add flour mixture in 2 additions alternately with buttermilk in 1 addition. Beat in 1/2 teaspoon vanilla, then fold in 2 tablespoons crème fra&ircirc;che. Transfer batter to prepared cake pan; smooth top.
  • Bake cake until golden around edges and tester inserted into center comes out with some moist crumbs attached, about 45 minutes. Remove from oven and cool cake in pan on rack 15 minutes. Maintain oven temperature.
  • Invert cake onto tart pan bottom or flat platter. Peel off parchment paper. Butter same cake pan and line bottom with clean parchment paper. Spread pear compote evenly over parchment paper in pan. Carefully return cake to pan, placing bottom side down atop compote. Return to oven and bake until cake is golden and tester inserted into center comes out clean, about 15 minutes. Cool cake in pan 5 minutes. Invert cake onto platter; remove pan. Cool cake at least 20 minutes.
  • Cut cake into wedges. Serve warm with Greek Yogurt Ice Cream alongside.

GREEK YOGURT CREAM CHEESE LEMON COFFEE CAKE RECIPE - (4.4/5)



GREEK YOGURT CREAM CHEESE LEMON COFFEE CAKE Recipe - (4.4/5) image

Provided by DeliciouslyDished

Number Of Ingredients 21

Cream Cheese Layer
8 ounces Greek Yogurt Cream Cheese, softened (regular cream cheese is fine too)
1/4 cup sugar
1 egg
1 1/2 teaspoon fresh lemon juice
Coffee Cake
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
3/4 cup sugar
1 egg
1/2 cup Greek yogurt
zest of one lemon
1 tablespoon fresh lemon juice
Crumb Topping
1/2 cup flour
1/4 cup sugar
2 tablespoons cold cubed butter
powdered sugar for dusting

Steps:

  • Preheat oven to 350 degrees. Prepare an 8 x 8 inch baking dish by lining it with parchment paper, leaving extra paper hanging over two of the sides. If you don't have parchment paper, spray the dish with non-stick cooking spray. In a medium bowl, stir together cream cheese, sugar, egg, and lemon juice until smooth and creamy. Set aside. In another medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In the bowl of an electric stand mixer, mix oil and sugar. Add egg and mix well. Add Greek yogurt, lemon zest and lemon juice. Mix well on medium speed until smooth and creamy. Gradually add the flour mixture to the batter and mix until incorporated on low speed. Pour the batter into the prepared baking dish and smooth it out to the edges. Carefully spread the cream cheese mixture over the top of the batter, spreading it almost to the edges. To make the crumb topping, pour the flour, sugar and cold cubed butter into a medium bowl, and using a pastry cutter or two forks, cut the butter into the flour and sugar until you are have pea sized crumbs of flour coated butter. Pour the crumb mixture over the cream cheese layer. Bake the coffee cake at 350 degrees for 37-40 minutes. Allow to cool, and then dust with powdered sugar. Remove from the dish using parchment paper to a cutting board, and cut into 16 squares.

GREEK LEMON CAKE



Greek Lemon Cake image

Make and share this Greek Lemon Cake recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon vanilla
1 cup plain yogurt

Steps:

  • Preheat oven to 350*F. Grease one 10" tube pan or bundt pan.
  • Sift the flour, baking soda, and salt together. Set aside. Separate the eggs.
  • 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.
  • Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, lemon juice, and vanilla together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan. Bake at 350*F. for 50-60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Enjoy!

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

Tips:

  • Use fresh lemons: Freshly squeezed lemon juice and zest provide the best flavor for this cake. If you don't have fresh lemons on hand, you can substitute bottled lemon juice, but the flavor will be less pronounced.
  • Cream the butter and sugar together until light and fluffy: This step is essential for creating a tender, moist cake. Be sure to cream the butter and sugar together for at least 2 minutes, or until the mixture is pale yellow and fluffy.
  • Add the eggs one at a time: This will help prevent the cake batter from curdling. Be sure to beat the eggs in well before adding the next one.
  • Do not overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through. If the toothpick comes out with batter or crumbs attached, the cake needs to bake for a few minutes longer.
  • Let the cake cool completely before frosting: This will help prevent the frosting from melting.

Conclusion:

Greek lemon cake is a delicious, moist cake that is perfect for any occasion. It is easy to make and can be customized to your liking. Add some chopped nuts, dried fruit, or even a drizzle of honey or syrup for a special touch. This cake is sure to be a hit with your family and friends, and it can even be used to make a layer cake or bundt cake for an impressive dessert.

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