A delicious Greek yogurt cake recipe, infused with the aromas and blends of oranges and lemons and garnished with a cognac scented syrup! Greek yogurt / yoghurt cake (yiaourtopita) is a traditional Greek cake recipe, made with yogurt instead of milk, which makes it extra moist and soft.
Why use yoghurt in a cake?
If you’ve never used yoghurt in your cake mix you’re missing out! Yoghurt contains lots of protein and fats that when baked make your cake incredibly smooth, soft and deliciously moist. Unlike usual cakes, this Yiaourtopita will never turn try!
So what yoghurt to use? My Greek Yogurt Cake is traditionally made with full fat, strained Greek yogurt. Its important to use strained yoghurt so that the cake doesn’t become gummy.
Adding syrup to your Greek yogurt / yoghurt cake (yiaourtopita)
Even though you can make this cake without syrup, my Greek yogurt cake recipe calls for a good splash of vanilla and cognac infused syrup. This light syrup will infuse your yogurt cake and give it a deliciously decadent and juicy texture that you’ll never forget!
Serve this delicious traditional Greek yogurt cake (yiaourtopita) with a large spoonful of yogurt or, even better, some vanilla ice cream and fresh fruits. Enjoy!
Similar recipes to try
If you love a traditional syrupy greek desert, the below recipes are made for you! Enjoy!
- Baklava Cheesecake
- Chocolate Baklava
- Traditional Greek Baklava Recipe with Walnuts and Honey
- Greek baklava rolls recipe (Saragli)
- Chocolate Souffle in Baklava Pouches recipe
- Galaktoboureko with Kataifi (Greek Custard and shredded phyllo pie)
- Homemade Kataifi recipe
- Greek Ekmek Kataifi recipe (Custard and whipped cream pastry with syrup)
- Karidopita/Karithopita recipe (Greek Walnut Cake with Syrup)
- Greek Ravani / Revani recipe (Coconut cake with syrup)
- Traditional Greek Galaktoboureko recipe (Greek Custard Pie with Syrup)
- Loukoumades recipe (Greek Donuts with Honey and Walnuts)
- Orange cake with syrup – Portokalopita
- Samali – Semolina cake with mastic syrup
Greek Yogurt Cake Soaked in Syrup Recipe (Yiaourtopita)
- Prep Time: 30 min
- Cook Time: 55 min
- Total Time: 1 hour 25 minutes
- Yield: 10 pieces 1x
- Category: Dessert
- Method: Baked
- Cuisine: Greek
A delicious Greek yogurt cake recipe, infused with the aromas and blends of oranges and lemons and garnished with a cognac scented syrup! The secret ingredient behind this extra fluffy cake is nothing else than Greek yogurt, which makes this cake extra moist and super fluffy!
For the Yogurt cake
- 1 cup and 1/8 of a cup sugar
- 3/4 of a cup butter
- 2 and 1/4 of a cup self rising flour
- 1 cup yogurt
- 5 eggs (separated into yolks and whites)
- 3 tsps baking powder
- zest of 1 lemon
- zest of 1 orange
- 1 tsp vanilla extract
For the syrup
- 1 1/2 cup water
- 1 1/2 cup sugar
- 3–4 tbsps cognac
- 1/2 tsp vanilla extract
- To prepare the syrup for this Greek yogurt cake, add all the ingredients for the syrup in a small pot and bring to the boil. Boil for about 2-3 minutes, until the sugar has dissolved and the syrup has slightly thickened. Leave aside to cool.
- To prepare the Greek yogurt cake (yiaourtopita), divide the eggs into yolks and whites. Place the egg whites in the mixer’s bowl, along with a pinch of salt. Make sure your egg whites, bowl and whisk attachments are clean and free of any water. Whisk the egg whites until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues). Place the mixture in a bowl and set aside.
- In another bowl, sift the flour and the baking powder and blend.
- Use an electric mixer, to mix the butter and sugar for about 15 minutes, until the butter is creamy and fluffy (it is very important that the butter is at room temperature). Add the egg yolks, one at a time, whilst mixing, allowing time for each one to be absorbed, before adding another. Add the yogurt, the orange and lemon zest and the vanilla extract and blend to combine. Add 1/3 of the sifted flour and blend, using a maryse spatula. Add 1/3 of the meringues and blend with light circular movements from the bottom up. Repeat with the rest of the flour and meringue (adding 1/3 of the flour and 1/3 meringue and then the remaining flour and meringue).
- Preheat the oven to 190C (both top and bottom heating elements on). To bake the Greek yogurt cake, use a round cake tin, approx. 26cm in diameter. Butter the bottom and sides of the tin and pour in the mixture.
- Place the cake in the preheated oven, on the lower rack, turn the heat down to 175C and bake for 50-60 minutes, until nicely coloured and cooked through. Check if it is ready, by sticking in the middle of the cake a wooden skewer or toothpick. If it comes out clean, then the cake is ready.
- To finish the Greek yogurt cake, ladle slowly the cold syrup over the hot cake, allowing each ladle of the syrup to be absorbed, before ladling again. Allow time for the syrup to be absorbed.
- This Greek yogurt cake is ideally served cold, not hot, with a fresh fruits, yogurt or ice-cream . Enjoy!
- Serving Size: 1 piece
- Calories: 502kcal
- Sugar: 51.3g
- Sodium: 48.1mg
- Fat: 17.7g
- Saturated Fat: 10g
- Unsaturated Fat: 6.6g
- Trans Fat: 0g
- Carbohydrates: 77.3g
- Fiber: 1g
- Protein: 8.7g
- Cholesterol: 122.1mg
Keywords: Yiaourtopita, Greek Yogurt Cake recipe
Ms Eli your page is the best! I have recommended it to friends who are equally impressed.
One question on this cake. Here in the States the self rising flour is kind of salty. I want to use regular flour and add my baking powder or soda. Can you help with this? Thanx a lot and kind regards
Thank you so much for the recommendations and I hope you’ve found many dishes and recipes that you like!
Self raising flour is nothing else than plain, all purpose flour with some baking powder added to it. You can make your own by adding 2 teaspoons of baking powder to each cup of flour (6 oz, 150gr), so I’d recommend about 4 teaspoons for this recipe. If you want it fluffier add half more, if you prefer it a little less spongy add 3.
How many serves will it make!
about 10-12 servings, but be warned they are small rectangle pieces – if you are hungry it will probably serve about 8.
this recipe was a huge success! Delicious. Thank you for sharing 🙂
Oh dear, I must have done something wrong! My cake grew and overflowed like a huge volcano. What a mess. It tasted nice, but was a pain cleaning up after.
Please can you tell me what cup size you are using? Is it 200 ml or 250 ml. I always have trouble using recipes with cup sizes. Thanks
can there be a sub for the cognac? If so, what would you recommend?
I made this for my mechanic brothers from Greece as a surprise. It came out smelling delicious and tasted fabulous! Can’t wait to try my hand at another one of your recipes. Thank you Eli
So glad you loved it Mara! Don’t forget to spread the word with your friends! Word of mouth is what keeps us going!
I’m kind of confused.. if I use all purpose flour I add 1 1/2 tsp baking powder + 1/4 tsp salt for each cup of flour to have self rising flour then there are 3 tsps baking powder do I add as well???? Thank u
Yes you’ll need to add both. The first dose will make your plain flour into self raising. Then the recipe needs the remaining as extra to make sure the cake rises well 🙂
I made this cake the other day and it was absolutely delicious! I was just wondering if you ever tried freezing it. I would like to make a few to keep for special occasions.
Hi Mello! Really glad you liked the recipe. Truth is I haven’t tried freezing it, but I believe it will work just fine. Tell me how it went! x
Can I bake this in a bundt pan?
Yeap of course you can but make sure you add the syrup in the pan instead of after taking it out. Finally make sure you butter the pan and sprinkle some flour on it so the cake doesn’t stick 🙂
Recipe for Glaktabudiko would be appreciated.
hey Sharon, you can find it here: https://www.mygreekdish.com/recipe/galaktoboureko/
Do you store it in the fridge?
Great tasting moist cake served with a dollop of vanilla yogurt and in season fruit. I toasted the almonds. The first time I made it it overflowed the pan. The second time (because it was so good) I used a spring form pan which worked perfectly. Easier to ladle syrup and get out of pan. Thanks for the recipe!
How long will this keep in the fridge, can I make it two days ahead?
Would love this recipe in gram measurements rather than cups, I find different conversions each time I search
Can I use Almond Flour instead of the regular flour?