Print

Greek Yogurt Cake with Honey Syrup

A moist slice of Greek yogurt cake with honey syrup drizzled over it, served on a plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and fragrant Greek-style yogurt cake soaked in a simple citrus-honey syrup, perfect with coffee or as a make-ahead dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • Zest of 1 orange
  • ½ cup milk
  • For the Honey Syrup:
  • ½ cup honey
  • ¼ cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon orange juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the Greek yogurt, vanilla extract, lemon zest, and orange zest until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. While the cake is baking, prepare the syrup. In a small saucepan, combine the honey, water, lemon juice, and orange juice. Bring to a simmer over medium heat and cook for 2 minutes, stirring until the honey is dissolved. Remove from heat.
  10. Once the cake is out of the oven, let it cool in the pan for 10 minutes. Then, invert the cake onto a wire rack set over a baking sheet.
  11. While the cake is still warm, slowly pour the honey syrup over the cake, allowing it to soak in.
  12. Let the cake cool completely before slicing and serving.

Notes

  • For a richer flavor, you can add a tablespoon of brandy or ouzo to the syrup.
  • This cake can be made ahead and stored in an airtight container at room temperature for up to 3 days.
  • Serve with a dollop of Greek yogurt or whipped cream if desired.

Nutrition

Find it online: https://fooddexterity.com/greek-yogurt-cake-honey-syrup/