Greek Lemon Cake
A delightful Greek Lemon Cake featuring bright lemon flavors and crunchy walnuts, perfect for dessert or tea time. Its moist texture and zesty tang make it a crowd-pleaser for gatherings or family dinners, offering a sweet yet citrusy treat that elevates any occasion.
Ingredients
Instructions
- In a large mixer bowl, combine the lemon cake mix and uncooked farina.
- Add the milk, eggs, and cooking oil to the mixture.
- Beat at medium speed of an electric mixer for the time specified on the cake mix package.
- Stir in 3/4 cup chopped walnuts.
- Divide the batter evenly between two greased 9 x 9 x 2-inch baking pans.
- Bake in a 350°F oven for 30 to 35 minutes or until the cake tests done.
- Place on wire racks and let cool without removing the cakes from the pans.
Tips & Substitutions
For a richer flavor, consider substituting the cooking oil with melted butter. If you don't have farina, you can use semolina or even finely ground oats as a substitute. Be sure to check the cake for doneness with a toothpick, as baking times can vary based on your oven. Adding a pinch of salt can enhance the cake's overall taste.
Serving Suggestions
Serve the Greek Lemon Cake with a dusting of powdered sugar on top for an elegant finish. It pairs beautifully with a side of Tomato-Feta Salad for a refreshing contrast. For a delightful brunch, consider serving it alongside Mixed Vegetables or a cup of Greek yogurt drizzled with honey.
Storage & Reheating
Store leftover Greek Lemon Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, gently warm individual slices in the microwave for about 10-15 seconds, ensuring they remain moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Lemon Cake contains roughly 615 calories, with 9g protein, 62g carbohydrates, and 39g fat. It is a good source of protein (18% of the Daily Value), iron (18% of the Daily Value), and calcium (15% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by using a gluten-free lemon cake mix and ensuring that the farina is certified gluten-free. This will allow you to enjoy the same delicious flavor without gluten.
How can I enhance the lemon flavor?
To amplify the lemon flavor, you can add a tablespoon of fresh lemon juice to the batter or use a lemon glaze on top once the cake has cooled. This will give the cake an extra zing that complements the sweetness.
Is it possible to freeze Greek Lemon Cake?
Absolutely! You can freeze the Greek Lemon Cake by wrapping it tightly in plastic wrap, then placing it in an airtight container. It can be frozen for up to three months. To serve, thaw overnight in the refrigerator before enjoying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).