With all the Greek-inspired grilling recipes we’ve been sharing, you may have guessed we’d have a sweet treat to top things off! After you enjoy your Grilled Greek Salad, Souvlaki and Oregano Buttered Brown Rice, be sure to save a little extra room for this delicious Greek Yogurt Lemon Cake! So simple to make, it’s a lovely, light and airy treat that has just the right sweet note of summer for your picnic. Pair it with fresh blackberries or raspberries for a truly decadent dessert.
Greek Yogurt Lemon Cake
1 cup plain Greek Yogurt
2 cups confectioner sugar
2 cups granulated sugar
2 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 cup lemon juice
2 slices of lemon
grated rind of 1 lemon
1 teaspoon vanilla
4 cups water
Preheat oven to 375 Fahrenheit.
In a large mixing bowl, add powdered sugar, eggs and yogurt. Beat until smooth and fully combined.
Add lemon juice and lemon rind. Beat gently until fully incorporated.
Add flour, baking powder and baking soda. Mix gently until flour is fully incorporated.
Pour cake mix into a pre-greased or non-stick 10 x 14-inch baking pan. Baking for 45 minutes or until center of cake is fully set and top is lightly browned.
In a medium sauce pan, over a low heat, add granulated sugar, water, vanilla and lemon slices. Stir gently and continuously until sugar is fully dissolved. Simmer syrup for 30 minutes. Cover and remove from heat, set aside.
Remove from oven, place on cooling rack.
Remove lemons from syrup (use in Greek Soulvaki marinade recipe, if desired or dispose of properly.) Pour 2 cups of the syrup over the cake a 1/2 cup at a time, waiting for syrup to be absorbed by the cake before pouring on the next batch. Any remaining syrup may be stored in the refrigerator and used in fresh lemonade or as a simply syrup in cocktails.
Allow cake to cool for 15 minutes. Cut into squares, serve and enjoy!