Greek Recipes

Greek and Cypriot recipes

Greek Lemon & Yogurt Cake – Cake me Lemoni kai Yiaourti


  • 400g fine semolina
  • 400g sugar
  • 500g Greek strained yogurt
  • 5 eggs
  • 50g of almonds finely chopped
  • 2 vanilla essences
  • 1 tbsp baking powder
  • Zest from 1 lemon
  • Pinch of salt = to 1/8 of a tsp
Greek Lemon & Yogurt Cake - Cake me Lemoni kai Yiaourti

Greek Lemon & Yogurt Cake – Cake me Lemoni kai Yiaourti

lemon syrup

lemon syrup

For the syrup:

  • 350g water
  • 300g sugar
  • 1 tbsp of lemon juice
  • 3 thin strips of lemon peel


  • Put the eggs, sugar and grated peel in a bowl and beat well with a blender or with a hand whisk.
  • Add the yogurt and beat well until it is well mixed.
  • Set aside 1 tbsp of semolina and put the rest in a bowl and add the almonds, vanilla, baking powder, salt and mix well.
  • Add this mixture to the yoghurt mixture and mix well.
  • Take an oven dish of about 12 inches in diameter and 2 inches deep or a round cake form, butter or oil it and sprinkle all over the 1 tbsp of semolina you have previously set aside.
  • Put the mixture in the dish and bake in a preheated oven at 350 degrees Fahrenheit or 180 degrees Celsius for 30 minutes or until the cake has a golden brown color.
  • In the meantime prepare the syrup by boiling all the syrup ingredients for 5 minutes or until the sugar is melted.
  • Remove from the oven and make cuts with a knife in serving pieces but not to the bottom of the cake.
  • Pour the syrup over it making sure it goes everywhere on the cake and the cuts.
  • Remember that the cake should be hot when you do this and the syrup warm.
  • Let it stand for about an hour or two to cool down and absorb the syrup.
  • Although Cake me Lemoni kai Yiaourti (Greek Lemon & Yogurt Cake) can be eaten warm straight out of the oven, it is best eaten cold with a cup of coffee.
  • Cake meLemoni kai Yiaourti (Greek Lemon & Yogurt Cake), is refreshing and easy to prepare, is not only for the summer months, but for any time of the year prepared with Greek Strained Yogurt.

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