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Madzoonov Gargantag (Armenian Yoghurt Cake)

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“Yoghurt cakes are always so moist. I love the sound of the lemon flavourings in this one. The recipe specifies natural yoghurt, but when I make it I plan to use creamy Greek yoghurt. I'm posting this recipe, which I found in 'The Best of Lebanese and Middle Eastern Cooking' for the 2005 Zaar World Tour.”
1hr 5mins

Ingredients Nutrition


  1. Cream the butter and sugar together until light, then beat in the yoghurt.
  2. Beat in the eggs, one at a time.
  3. Add the lemon juice and lemon zest.
  4. Stir in the sifted flour and bicarbonate of soda, and gently fold it into the mixture.
  5. Pour the mixture into a lightly greased and lined 23mm spring-form pan.
  6. Bake in a moderate oven (180°C; 350°F) for 45 minutes, or until golden brown and firm to touch.
  7. Cool.
  8. To serve: decorate with whipped cream and strawberries.

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