This Yogurt Lemon Cake is something between a cheesecake and a very soft cake. Its texture is almost creamy and its flavor is light, lemony, and not too sweet! This cake served first thing in the morning along with a cup of coffee can really brighten up your day!
And since it is the season of lemons, it is the perfect time to make it. Along with other scrumptious lemony sweets like this lemon jam, or this honey lemon cake (which is also sugar-free). It could be my favorite time of the year just because I love lemon-flavored desserts so much. Nah, autumn will always be the winner in my heart. That's the season for collecting grapes and making wine, and also some grape molasses to use in my favorite grape molasses cookies.
The reason I love lemon-flavored desserts so much is that they're light and fruity. And this cake is one of my favorites. Made with Anthotyro cheese and Greek yogurt that makes it extra soft. Just think of a New York Cheesecake with more of a cakey textured body instead of a creamy one.
Wondering what Anthotyro cheese is? It's a traditional Greek cheese that's fresh and soft in texture (although there are dryer and matured Anthotyro's as well). And like most Greek cheese's it is made with a mixture of sheep's and goat's milk. Although Anthotyro is made with whey as well.
If you can not find Anthotyro in your home area, you can substitute it with Ricotta cheese as they are almost the same thing.
Toppings For Greek Yogurt Lemon Cake
A generous sprinkle of icing sugar is the simplest and easiest way to serve this cake with. But you can also top it with Greek yogurt and lemon jam. Or a fresh strawberry sauce, since they're also in season. Or simply some fresh whipped cream along with your favorite fresh fruit on top!
Greek Yogurt Lemon Cake With Anthotyro Cheese
- 500 grams / 17.6 oz Anthotyro cheese or thick, firm Ricotta cheese
- 220 grams / 7.7 oz Greek yogurt
- 150 grams / 5.3 oz icing sugar
- 1 teaspoon vanilla extract
- 145 grams / 5.1 oz corn oil
- 3 eggs
- 270 grams / 9.5 oz all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 lemon juiced + zested
- icing sugar to serve with
- Preheat oven to 170°C / 338°F.
- Add the Anthotyro cheese along with the Greek yogurt, icing sugar, and vanilla extract in your electric mixer's bowl. With the whisk attachment on, beat over medium speed for 2-3 minutes.
- Start incorporating the corn oil. Then reduce speed to low and add the eggs one by one. Once everything is fully incorporated and the mixture looks real fluffy and creamy, remove it from the mixer.
- In a separate mixing bowl combine the flour, baking soda, and salt.
- Using a hand sifter, add the flour mixture into the egg mixture in batches. Stirring with a pastry spatula.
- Then stir in the lemon juice and zest.
- Grease a round 10-inch baking pan with some cooking spray or vegetable oil. Pour the cake mixture into the pan and bake for approximately 45 minutes.
- Prick the cake in the center with a knife to check if the cake is cooked. Note that since this is a moist and dense cake, the knife should come out looking moist but without actual cake batter on it.
- Let the cake cool down to room temperature and then overlap the pan gently over a serving plate. Serve with icing sugar on top, or see toppings in the text above. Enjoy!
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