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Greek Yoghurt Cake
A moist, tangy Greek yoghurt cake with olive oil and lemon zest, drenched in lemon syrup — bright, simple, beautiful.
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15 minPrep🔥
40 minCook🍽️
10Serves📊
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Ingredients
- 300g Greek yoghurt
- 200g sugar
- 200ml olive oil
- 3 eggs
- 300g flour
- 2 tsp baking powder
- Zest of 2 lemons
- For syrup: 150g sugar, 150ml water, juice of 2 lemons, 1 strip lemon peel — simmered 8 min
Instructions
- Whisk yoghurt, sugar, oil and eggs until smooth.
- Fold in flour, baking powder and lemon zest.
- Pour into a buttered 23cm cake tin.
- Bake at 180C for 35-40 min until golden and a skewer comes out clean.
- Pierce holes in the warm cake; pour over the syrup slowly.
- Cool fully.
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Tara’s tips
- Pierce holes for the syrup to absorb properly.
- Use the best olive oil — it shows.
Serving suggestions
- Lovely with a strong cup of coffee.
Storage & reheating
Keeps 5 days; flavour deepens.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Substitute olive oil?
Use a neutral oil; lose the Greek character.
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