Lemon and Greek Yogurt Cake FAGE Total 0%

FAGE
Pair your coffee with this delicious lemon cake recipe with yogurt.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 120 grams FAGE® Total 0% greek style yogurt, for the Greek Yogurt Layer
  • 120 grams cream cheese, softened
  • 1/4 cups sugar
  • 1 egg
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 cups flour, for the Cake
  • 1/2 teaspoons baking powder
  • 1/4 teaspoons baking soda
  • 1/4 teaspoons salt
  • 1/2 cups vegetable oil
  • 3/4 cups sugar
  • 1 egg
  • 1/2 cups FAGE® Total 0% greek style yogurt
  • 1 lemon, zest
  • 1 tablespoon lemon juice
  • 1/2 cups flour, for the topping
  • 1/4 cups sugar
  • 2 tablespoons butter, cut into cubes
  • icing sugar, for sprinkling
Preparation
20 mins
35 mins
Low
  • Preheat the oven to 180°C.
  • Prepare a mold with parchment paper, with a little paper hanging over 2 edges.
  • For the Yogurt Layer: In a bowl, mix the cheese, yogurt, sugar, egg, and lemon juice until creamy. Set aside.
  • For the Cake In another bowl, mix the flour, baking powder, baking soda, and salt. Set aside.
  • Beat the sugar and oil. Add the egg and mix well.
  • Add the Greek Yogurt, zest, and lemon juice. Beat until creamy.
  • Gradually add the flour mixture, do not overmix.
  • With a spoon, place the batter in the mold, and smooth the surface.
  • Carefully place a layer of the yogurt mixture, avoiding the edges.
  • For the topping: Mix the flour, butter, and sugar with a fork until you have crumbs the size of a pea. Sprinkle the crumbs over the yogurt layer.
  • Bake the cake for 40-45 minutes. Let cool and dust with powdered sugar, cut into squares.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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