This lovely, fine-crumb Greek Lemon Cake has a double hit of lemon and is perfect for tea time or dessert.
A Greek Twist on Lemon Cake
The Sunday Supper team is celebrating the release of My Big Fat Greek Wedding 2 by sharing Greek recipes this week. My mom made a few Greek recipes for our family including a lemon soup, pork shish kebabs marinated in lemon juice, garlic and olive oil and the dreaded moussaka. Back then, eggplant was new to me and my sisters and the lamb wasn’t a favorite either. I know I when moussaka came up on the menu, there was a bit of a revolt. With that in mind, instead of torturing the picky hubby with an eggplant centered dish, I turned my sights to dessert. His palate is similar to those of immature school girls (shhhh, don’t tell him I’m writing about him again!). So the memories of my mother’s kitchen drew me towards a citrus cake with an extra Greek boost from the addition of thick, creamy yogurt. There’s something magical that happens when yogurt is added to a recipe. In a marinade, the lactic acid gently tenderizes and keeps the meat moist. In a cake or muffin, the yogurt adds a richness, helps the baking soda with its leavening chore, and also makes for a tender crumb. Even though this may not be an authentic Greek recipe, it’s my homage to their fondness for lemons and to the Bundt (“Boont”) cake scene in the original movie that induced hysterical laughter. This was an excellent choice.
More Fabulous Greek Recipes from the Sunday Supper Tastemakers:
- Greek Salad (Horiatiki Salata) by Angels Home Sweet Homestead
- Greek-Style Sliders with Feta Aioli by Grumpy’s Honeybunch
- Mushroom, Kalamata Olive and Feta Stuffed Phyllo with Whipped Feta Dip by Pook’s Pantry
- Rosemary and Olive Grissini by What Smells So Good?
- Socca Pizza with Spinach, Roasted Tomatoes, Kalamata Olives, and Feta by The Wimpy Vegetarian
- Spanakopita Bites by My Imperfect Kitchen
- Tiropitas (Greek Cheese Triangles ) by Moore or Less Cooking
- Tyropita Appetizer Bites by The Freshman Cook
- Avgolemono Chicken Zoodle Soup by Cupcakes & Kale Chips
- Quick and Easy Greek Avgolemono Soup by Confessions of a Cooking Diva
- Shrimp Avgolemono with Spinach by Monica’s Table
- Vegetarian Magiritsa (Greek Easter Soup) by Palatable Pastime
- Baklava French Toast with Cinnamon Honey Syrup by A Mind Full Mom
Greek Main Dishes:
- Brizola (Greek-style Pork Chops) by Cindy’s Recipes and Writings
- Chicken Greek Salad Flatbread by Family Foodie
- Greek Chirashi Sushi by NinjaBaker
- Greek Breakfast Wraps by Brunch-n-Bites
- Greek Meatball Salad by Magnolia Days
- Gyro Meatballs with Lemon Rice by Casa de Crews
- Kotopita (Greek Chicken Pie) by Curious Cuisiniere
- Mediterranean Meatball Gyros Sandwich by Life Tastes Good
- Slow-Cooked Lamb Shoulder with Roasted Vegetables by Food Lust People Love
- Souvlaki Chicken Wraps with Homemade Tzatziki by The Crumby Cupcake
- Youvetsi (Greek beef or lamb and orzo stew) by Caroline’s Cooking
Greek Side Dishes:
- Greek-style rice salad by Pine Needles In My Salad
- Greek Zucchini Fritters by Hezzi-D’s Books and Cooks
- Homemade Tzatziki Sauce by Cosmopolitan Cornbread
- Spanakorizo by Feeding Big and More
- Chocolate Baklava by The Chef Next Door
- Greek Lemon Bundt Cake by That Skinny Chick Can Bake
- Greek Spice Cake by Our Good Life
- Greek Walnut Cake by Pies and Plots
- Greek Wedding Cookies – Kourabiethes/Kourabiedes by La Bella Vita Cucina
- Loukoumades – Greek Donuts by The TipToe Fairy
- Loukoumades (Greek honey fritters) by The Redhead Baker
- Ouzito: The Greek Mojito by Hardly A Goddess
Plus Baked Shrimp with Feta plus More Greek Cuisine from Sunday Supper Movement
- 3 cups cake flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 6 eggs
- 2 cups white sugar, divided
- 2 teaspoons finely grated lemon zest
- 1 cup butter (2 sticks), at room temperature
- ½ teaspoon vanilla
- 2 tablespoons lemon juice
- 1 cup plain Greek yogurt (not fat-free)
- Preheat oven to 350º. Spray a 10-inch tube pan with non-stick oil and flour spray like Baker's Joy.
- Whisk together flour, baking soda, and salt and set aside.
- Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add ½ cup of the sugar, beating until stiff glossy peaks form. Set aside.
- Put remaining 1½ cups sugar into a medium bowl with the lemon zest. With your fingers, rub the lemon zest into the sugar.
- Cream butter into the lemon infused sugar. Add the egg yolks, vanilla and lemon juice and mix 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. Level top with an offset spatula if needed.
- Bake at 350º for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling.
- Serve with berries and sweetened whipped cream if desired.
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