Politismos eMagazine | Lemon Yogurt Cake with Sage

Lemon Yogurt Cake with Sage


1 Cup All-Purpose Flour

½ Cup Almond Flour

½ Cup Greek Yogurt (full fat is best)

½ Cup Olive Oil

1 Cup Sugar

2 Large Eggs

2 TSP Baking Powder

½ TSP Salt

Zest, from 1 Medium Lemon

1/4 Cup Freshly Squeezed Lemon Juice

½ Cup Water

10 Sage leaves

1 Cup Confectioner’s Sugar

*Optional: Vyssino (sour cherry) spoon sweets



  1. Preheat the oven to 350F
  2. Spray a round cake pan with baking spray, set aside*
  3.  Sift together flours, baking powder, salt in a large bowl.
  4. Soak the sage leaves in the water (at least 10 minutes).
  5. Whisk together, yogurt, sugar, and eggs, to form a batter.
  6. Add oil, lemon juice, lemon zest and half of the sage water and whisk again until frothy.
  7.  Slowly fold in the dry ingredients.
  8.  Take the sage leaves and dredge them in a bit of sugar. Place them on the bottom of the cake pan decoratively. Slowly pour the batter into prepared pan. Bake for 30-35 minutes, until a toothpick or cake tester inserted into the center comes out clean.
  9.  Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
  10. As the cake cools, blend the Confectioner’s Sugar and 2-4 tablespoons of the remaining Sage water to create a glaze.
  11. Once the cake has cooled a bit, pour the glaze over the top.

This cake is doubly delicious when topped with a spoon of Vyssino (sour cherry) spoon sweets!

15 Jul 2017, by Politismos Museum of Greek History in Gastronomyx