Ingredients for Greek Yoghurt Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- Egg Yolks
- Lemon, Zest Of
- Lemon Extract
- Vanilla Extract
- Brandy
- 1 cup plain Greek yogurt
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- Baking Soda
- ½ teaspoon salt
- Egg Whites
- Toasted Almond
- Water
- Honey
- Lemon Juice
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How to Make Greek Yoghurt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the Greek yogurt until evenly distributed.
- Pour batter into the prepared pan and bake for 45-55 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.
- Once completely cool, refrigerate for at least 2 hours before serving. Enjoy cold with a glass of ice-cold milk!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
425g
Fat
82g
Carbs
46g
