Greek Lemon Yoghurt Cake (Yaourtopita)

LeGourmetTV's picture

Feb. 27, 2014

This is a refreshing and easy cake with Greek strained yogurt. Although it can be eaten warm straight from the oven, it is best eaten when it is cold.


Wet ingredients
Eggs 5
Sugar 400 Gram ((400ml))
Zest of lemon 1
Pure vanilla extract 1 Teaspoon
Greek strained yogurt 500 Gram
Dry ingredients
Fine semolina 400 Gram ((500ml))
Chopped almonds 50 Gram ((1/2 cup))
Baking powder 1 Tablespoon
Salt 1 Pinch
For the syrup
Water 175 Milliliter
Sugar 300 Milliliter
Thin lemon peel strips 3



1. Preheat oven to 350 degree F or 180 degree C.

2. Butter a 30cm diameter and 5cm deep baking dish. Sprinkle 1 tablespoon of semolina and completely coat. Set aside.


3. In a bowl, beat egg, sugar and lemon zest. Add the vanilla and yogurt. Beat until well mixed.

4. In another bowl, combine semolina, almonds, vanilla, baking powder and salt. Mix well.

5. Combine the wet and dry ingredients and mix well.

6. Pour the mixture into the prepared baking dish and bake for 30 minutes.

For Syrup:

7. In a saucepan, combine lemon peel, water, and sugar. Stir to combine, bring to a boil and simmer for 5 minutes or until the mixture reduces into a syrup.


8. Slice the cake and pour the syrup over it while still in the oven dish.


9. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 640Calories from Fat 70

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 243 mg10.13%

Total Carbohydrates 129 g43%

Dietary Fiber 3 g12%

Sugars 90 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet