Yiaourtopita (Greek Yoghurt Cake)
A moist Greek yoghurt and olive oil cake with plenty of lemon, made with half wholemeal flour and no added sugar.
- Time1 hr
- LevelEasy
- Costabout £0.39 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 20 cm round cake tin.
- 2
Mix both flours, the baking powder and salt in a bowl.
- 3
In a large bowl, whisk the eggs and erythritol for 2 minutes until a little frothy. Whisk in the yoghurt, olive oil, lemon zest, 2 tablespoons of lemon juice and the vanilla.
- 4
Fold the flour mixture into the wet mixture until just combined. Do not overmix.
- 5
Pour into the tin and bake for 35 to 40 minutes, until golden and a skewer comes out clean.
38 min - 6
Cool in the tin for 10 minutes, then turn out. Serve plain, or with berries and more yoghurt.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
