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Greek lemon yogurt cake is a soft, fine-crumbed cake made with olive oil and full-fat Greek yogurt, then soaked in a warm lemon syrup while it’s still hot from the oven. The yogurt keeps the crumb tender and the syrup adds a wet, lemony finish without turning the cake heavy.
It tastes bright and a little tangy, with the sugar syrup rounding out the sharp lemon. The olive oil gives it a fruity note you don’t get from butter cakes, and the crumb stays soft for days because of that syrup soak.
I bake mine in a 23 cm / 9-inch round pan and poke holes across the top with a skewer before pouring the syrup on. That’s what lets the syrup soak all the way through instead of just sitting on top.
This is a good cake for a Sunday afternoon with coffee, or to bring somewhere since it travels well and doesn’t need frosting.
Why You’ll Love This Recipe
- Stays soft and moist for days thanks to the syrup soak
- Uses olive oil instead of butter for a lighter crumb
- Needs just two bowls, one for wet and one for dry
- Tastes even better the next day, so it’s a good make-ahead dessert
Ingredient Notes
- olive oil: Use a fruity extra virgin olive oil since you’ll taste it in the crumb. A milder olive oil works too if you want a quieter flavor.
- Greek yogurt: Full-fat Greek yogurt gives the softest crumb. Low-fat works but the cake turns out a bit drier.
- lemon zest: Zest the lemons before you juice them, it’s much easier that way.
- honey: Honey rounds out the syrup so it doesn’t taste like plain sugar water. Swap in the same amount of sugar if you don’t have any on hand.
Soft Greek Lemon Yogurt Cake with Lemon Syrup Soak
Ingredients
Method
- Heat the oven to 170 C / 340 F. Grease a 23 cm / 9-inch round cake pan and line the base with parchment.
- Whisk the flour, baking powder, baking soda, and salt together in a bowl. Set aside.
- In a large bowl, whisk the eggs and sugar together for about 2 minutes, until pale and slightly thickened.
- Whisk the olive oil, yogurt, lemon zest, lemon juice, and vanilla into the egg mixture until smooth.
- Fold the dry ingredients into the wet mixture in three additions, mixing just until combined. The batter should be thick but pourable.
- Pour the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, until a toothpick comes out clean and the top is golden.
- While the cake bakes, combine the sugar, water, and lemon juice for the syrup in a 16 cm / 1-quart saucepan. Simmer for 5 minutes, until slightly thickened, then stir in the honey off the heat.
- As soon as the cake comes out of the oven, poke holes all over the top with a wooden skewer.
- Slowly pour the warm syrup over the hot cake, letting it soak in before adding more. Let it sit for 20 minutes so the syrup absorbs fully.
- Cool the cake completely in the pan on a wire rack, about 1 hour, before turning out and slicing. Slicing too soon while the crumb is still wet will cause it to fall apart.
Notes
- Spoon and level the flour, don't scoop straight from the bag.
- Poke holes in the hot cake before pouring on the syrup.
- Cool the cake fully in the pan before slicing, about 1 hour.
- Use room temperature eggs and yogurt for a smoother batter.
Tips for Success
- Zest the lemons before juicing them, since a juiced lemon is much harder to zest cleanly.
- Poke the hot cake all over with a skewer so the syrup soaks through instead of pooling on top.
- Pour the syrup while both the cake and syrup are warm, this helps it soak in faster and evenly.
- Let the cake cool completely in the pan before slicing, or the soaked crumb can fall apart.
- Spoon and level your flour instead of scooping, since scooping packs in extra flour and dries the crumb.
Variations
- Swap half the flour for whole wheat flour for a nuttier, slightly denser version of this cake.
- Add 1 tsp ground cardamom or cinnamon to the batter for a warmer, spiced take on the lemon flavor.
- Bake in a 25 cm / 10-inch bundt pan instead, and add about 10 minutes to the bake time.
Storage and Reheating
Greek lemon yogurt cake keeps well at room temperature, covered, for 3 to 4 days. The syrup actually helps it stay moist longer than a plain cake would.
You can also store it in the fridge for up to a week if your kitchen runs warm. Let cold slices sit out for about 15 minutes before serving so the crumb softens back up.
I don’t recommend freezing it once it’s soaked in syrup, since the texture turns wet and a bit gummy as it thaws. If you want to freeze ahead, freeze the plain unsoaked cake layer and make the syrup fresh the day you plan to serve it.
Serving Suggestions
I like to serve Greek lemon yogurt cake with a spoon of plain yogurt and a few berries on the side, it cuts through the sweetness of the syrup nicely.
It’s also good with a strong cup of coffee or tea in the afternoon, since the lemon works well against something bitter.
For a simple dessert, add a small scoop of vanilla ice cream on the side and let it melt slightly into the warm cake.
FAQ
Why is my Greek lemon yogurt cake dense instead of soft?
A dense cake usually means the flour was packed in too tightly or the batter was overmixed after the flour went in. Measure flour by spooning it into the cup and leveling it off, and fold in the dry ingredients just until combined. Overbaking past 45 minutes can also dry out and firm up the crumb.
Can I use regular yogurt instead of Greek yogurt in this cake?
You can, but the crumb turns out wetter and less rich. Regular yogurt has more liquid and less fat than Greek yogurt, so the cake may need an extra 3 to 5 minutes in the oven. Full-fat Greek yogurt gives the best texture in this recipe.
Does the lemon syrup make this cake soggy, and how should I store it?
The syrup soak keeps the cake moist without making it soggy, as long as you let it cool fully before slicing. Store it covered at room temperature for 3 to 4 days, or in the fridge for up to a week. Cutting into it while still warm is what causes a wet, falling-apart texture.
What goes well with Greek lemon yogurt cake?
Plain yogurt with a few berries, or a scoop of vanilla ice cream, both work well since they balance the sweet syrup. A strong coffee or black tea pairs nicely too, since the bitterness plays off the lemon. It’s simple enough to serve on its own as well.
Is Greek lemon yogurt cake gluten free?
No, this recipe uses regular all-purpose flour, so it’s not gluten free as written. You can swap in a 1:1 gluten-free baking flour blend, though the crumb will be a bit denser and more crumbly. Check that your baking powder is labeled gluten free too.
What’s the difference between this cake and a regular lemon pound cake?
This cake uses olive oil and Greek yogurt instead of butter, which makes the crumb lighter and tangier than a classic pound cake. It also gets soaked in lemon syrup right after baking, so it stays wetter and more lemony than a dry-textured pound cake. Pound cake leans richer and denser overall.