Chef's Recipes

Yoghurt cake with lemon (Yiaourtopita)

Australian Gourmet Traveller recipe for yoghurt cake with lemon (Yiaourtopita) by Kathy Tsaples.

By Kathy Tsaples
  • Serves 8 - 10
  • Print
Yoghurt cake with lemon (Yiaourtopita)
"You don't need an excuse or reason to make yiaourtopita, which is a delicious cake for any occasion. Make it for your family and friends, and serve it with a cup of coffee or tea."


  • 6 eggs, separated
  • 250 gm softened butter
  • 330 gm white sugar (1½ cups)
  • 2 tsp lemon rind
  • 420 gm thick Greek yoghurt (preferably full-cream) (1½ cups)
  • 450 gm self-raising flour (3 cups)
  • 3 tsp baking powder
  • For dusting: icing sugar


  • 1
    Preheat the oven to 180C. Grease and flour a 26cm-diameter fluted ring tin.
  • 2
    Whisk the eggwhites with a pinch of salt until soft peaks form.
  • 3
    Beat the butter with the sugar using the paddle attachment of an electric mixer. Add the egg yolks one at a time, followed by the lemon rind, then the yoghurt. With the mixer on the slowest speed, gradually add the flour and baking powder. Fold in the eggwhites.
  • 4
    Spoon the mixture into the cake tin and bake until you can tell it is fully cooked by inserting a knife in the middle – you’ll know it’s ready when the knife comes out clean (40-45 minutes).
  • 5
    Once out of the oven and while still hot, turn out and dust the cake with icing sugar.


Note This recipe is from Sweet Greek: Simple Food & Sumptuous Feasts ($39.95), published by Melbourne Books, and has been edited.