Greek Yogurt Cake with Raisin Syrup
Indulge in the rich, Mediterranean-inspired flavors of this Greek Yogurt Cake with Raisin Syrup—a beautifully moist dessert that strikes the perfect balance between tangy and sweet. Made with fluffy full-fat Greek yogurt, this cake offers a tender crumb while keeping things light and airy, thanks to a perfectly executed blend of baking essentials. What elevates this recipe is the luxurious raisin syrup, a warm mixture of honey, lemon juice, cinnamon, and plump raisins simmered to perfection. Drizzle the syrup generously over each slice for a burst of sweetness and a hint of spice in every bite. Serve this crowd-pleasing treat as an elegant dessert or a delightful accompaniment to your afternoon coffee—either way, it’s simplicity meets sophistication with every forkful. Perfect for highlighting Greek-inspired desserts, easy cake recipes, and syrupy toppings, this is a must-try recipe for home bakers looking to impress!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 115 grams unsalted butter, softened
- 150 grams granulated sugar
- 2 pieces eggs, at room temperature
- 240 grams Greek yogurt (full-fat)
- 1.5 teaspoons vanilla extract
- 150 grams raisins
- 250 milliliters water
- 100 grams honey
- 2 tablespoons lemon juice
- 0.5 teaspoons ground cinnamon
Instructions
Preheat your oven to 180°C (350°F). Grease and flour a round 23-cm (9-inch) cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low, alternate adding the dry ingredients and the Greek yogurt to the wet ingredients, starting and ending with the dry mixture. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
While the cake cools, prepare the raisin syrup. In a small saucepan, combine the raisins, water, honey, lemon juice, and ground cinnamon.
Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for 10-12 minutes, stirring occasionally, until the syrup thickens slightly. Remove from heat and let it cool to room temperature.
Once the cake is cool, slice into portions and drizzle the raisin syrup generously over each slice before serving. Optionally, garnish with a dollop of Greek yogurt or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
3292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 2401 mg | 104% | |
| Total Carbohydrate | 526.2 g | 191% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 342.6 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 412 mg | 32% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1835 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
