Ingredients for Greek Lemon Cake
- Cake Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs
- White Sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 tablespoons lemon zest
- 1/2 cup fresh lemon juice
- Vanilla
- Plain Yogurt
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How to Make Greek Lemon Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest.
- In a small bowl, whisk together the lemon juice and buttermilk. Gradually add the wet ingredients to the creamed mixture, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze over the top and let it set before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
138g
Fat
54g
Carbs
20g
