Recipe detail

Name: Greek Yogurt Cake
Yield: 8
Cuisine: French
Ingredients: 115.0000 g; 200.0000 g; 250.0000 g; 24.0000 g; 4.0000 g; 3.0000 g; 1.0000 g; 2.0000 tPcs; 350.0000 g

Pastry Greek Yogurt Cake

9. 1. 2026

Author: Chloé Lasseron

Company: Retigo

Food category: Pastry

Cuisine: French

Download PDF Download BR2

Program steps

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Hot air

100 %

Termination by time

01:00 hh:mm

170 °C

100 %

Ingredients - number of portions - 8

Name	Value	Unit
butter soft	115	g
powdered sugar	200	g
All purpose flour	250	g
Lemon zest	24	g
baking soda	4	g
baking powder	3	g
salt	1	g
chicken eggs	2	pcs
greek yogurt	350	g

Nutrition and allergens

Allergens: 3, 7, Gluten
Minerals: Ca, Co, Cr, Cu, F, Fe, I, Iron, K, Magnesium, Mg, Mn, Na, P, Phosphorus, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová, Niacin, Thiamin

Nutritional value of one portion	Value
Energy	361.3 kJ
Carbohydrate	50.4 g
Fat	14.5 g
Protein	6.8 g
Water	4.1 g

Directions

In a bowl, mix the sugar with the lemon zest until the sugar takes on a pale yellow hue and releases an intense fragrance.

In the bowl of a stand mixer, mix the flour, baking soda, baking powder, flavored sugar, and salt. Knead briefly to blend.

Add the cold butter cut into cubes. Crumble the mixture until you obtain a granular and homogeneous texture.

Incorporate the eggs one by one, then the yogurt. Knead until obtaining a smooth and homogeneous dough.

Pour the batter into a previously buttered (and optionally floured to facilitate unmolding) mold. Bake until the cake is golden and a knife comes out clean.