Name: Greek lemon yoghurt cake
Yield: 6-8
Ingredients: 180g unsalted butter, softened, plus extra for greasing; 180g caster sugar; 4 large eggs, separated; Zest of 1 large lemon; 60ml (¼ cup) lemon juice; 1 tsp vanilla bean extract; 200g Greek-style yoghurt, plus extra to serve; 250g (1⅔ cups) self-raising flour, sifted; ½ tsp baking powder; Lemon syrup; 230g (1 cup) caster sugar; Zest of 1 lemon; 60ml (¼ cup) lemon juice; 60ml (¼ cup) water

Bright and fragrant, this Greek lemon yoghurt cake is the kind of bake that brings instant joy to the table. Fresh lemon zest and juice add vibrant citrus brightness, while Greek‑style yoghurt lends signature tang and moisture. Once baked golden, the cake is soaked in a glossy homemade lemon syrup for irresistible sweetness and shine. Simple, nostalgic and wonderfully zesty, it’s a slice of sunshine in every bite.

For more cake recipes, see our collection of baking recipes or make a cake from our cake collection. For more lemon recipes, check out our lemon recipe collection.

Ingredients

180g unsalted butter, softened, plus extra for greasing

180g caster sugar

4 large eggs, separated

Zest of 1 large lemon

60ml (¼ cup) lemon juice

1 tsp vanilla bean extract

200g Greek-style yoghurt, plus extra to serve

250g (1⅔ cups) self-raising flour, sifted

½ tsp baking powder

Lemon syrup

230g (1 cup) caster sugar

Zest of 1 lemon

60ml (¼ cup) lemon juice

60ml (¼ cup) water

Method

Place all the lemon syrup ingredients in a small saucepan over medium heat. Bring to a simmer, stirring often, then continue to simmer for 7–8 minutes, until thickened and syrupy. Remove from the heat and set aside to cool.

Preheat oven to 180°C. Grease the base and side of a 20cm round or square tin.

Place the butter and sugar in the bowl of a stand mixer ﬁtted with the paddle attachment. Beat until light and creamy, then add the egg yolks and beat until combined.

Fold the lemon zest, lemon juice, vanilla and yoghurt through, using a large metal spoon. In a bowl, combine the ﬂour and baking powder, then add to the yoghurt mixture and gently fold to combine.

Using a clean bowl and a stand mixer ﬁtted with the whisk attachment, whisk the egg whites until stiﬀ peaks form. Gently fold the egg white through the yoghurt mixture, using a large clean metal spoon.

Pour the batter into the baking tin and bake for 45 minutes, or until the cake is golden and a skewer inserted in the centre comes out clean.

Remove the cake from the oven, leaving it in the tin. Poke skewer holes into the cake. Evenly pour the cooled lemon syrup over, then leave to soak in for 1 hour.

Turn the cake out of the tin. Slice and serve with an extra dollop of yoghurt.

TIP The cake can be baked ahead of time and stored in an airtight container. It will keep at room temperature for 2 days, and 5–7 days in the fridge.

Opa! cover_illustration by Gemma Leslie — Illustration: Gemma Leslie

_{This is an edited extract from ‘Opa!: Recipes Inspired by Greek Tavernas’ by Helena and Vikki Moursellas, with cover illustration by Gemma Leslie, published by Smith Street Books, $59.99.}

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Recipe Helena and Vikki Moursellas Authors of Peináo: A Greek Feast For All (2023) and Opa!: Recipes Inspired by Greek Tavernas (2025)

Helena and Vikki Moursellas are identical twins born in Adelaide, South Australia. They learnt how to cook from their Greek grandmother, Koula, and grew up with a passion and love for Greek cuisine. They are the authors of Peináo: A Greek Feast For All (2023) and Opa!: Recipes Inspired by Greek Tavernas (2025), both published with Smith Street Books. Helena and Vikki are authors, photo chefs, recipe developers, food stylists and content creators, living in London and Sydney respectively.

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