Delicious! I had raspberries and still wonderful! The rave at a luncheon.

I put a 1 cup of yogert and cook for only 50 minutes. This cake was amazing. I put in the fridge and the next day it tasted like heaven!! Will do this again and again and again!!!!!!!!!!!!!!!!!

Agree with Beth that it wasn't quite as moist as I expected. I stopped baking when there was 13 minutes to go. Next time I'll set the timer for only 55 minutes and see how it turns out. Other than that, it was tasty and light. Definitely worth making this a few more times to try to perfect the recipe.

I made this cake tonight for Sunday family dinner. I did not have Cointreau and used orange juice to substitute. I used white corn meal to keep the color of the cake lighter and I used regular yogurt. Did not require 70 minutes to bake - was ready in just under 60 minutes with a crunchy crust. I really like the corn meal in the texture of this cake and with the glaze on top my kids described it as a graham cracker crust. I'd post a photo if that feature were available.

The secret I use in every cake I make - substitute whatever oil with the same amount of applesauce! Makes it soft and light and lower in calories (I use unsweetened applesauce).

I would suggest that the baking powder combined with the yoghurt in this recipe is affecting the acid balance. I'm going to try making it today with 1/2 tsp baking soda and no baking powder.

For those who prefer a vegan version of the cake, here is my experiment: - replace greek yogurt by 1 package of soft tofu, liquified in a blender. - to replace the eggs, a common technique is to mix 1/3 cup of flaxseed meal with 1 cup of water. Let the mixture stand for about 10 mins. 1/3 cup of this mixture replaces 1 egg. So for the cake I used 2/3 cups of the mixture. - I used canola oil, cut 1/4 cup brown sugar, and doubled the vanilla, and baked for 60 minutes (this might not be accurate as my oven overheats). It's not perfect, but I find it's an excellent vegan alternative.

Dear Bulgarian, Yogurt might not originally come from Greece but there is indeed a type of yogurt named "greek yogurt".

Yogurt is not Greek. Dairy yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. First identified in 1905 by the Bulgarian doctor Stamen Grigorov The name L. bulgaricus is derived from the country Bulgaria where it was first used to preserve milk. I don't know where this all started but it's wrong.

Hi, is there a way to make this eggless...? like maybe add condensed milk or something...? i so want to make this, would really appreciate any assistance, as i dont eat eggs

Well, it is a substitute cake afterall, so it is good in that point and even the kids here liked it. I have made it with olive oil and plain yogurt. Also tried with fruit combinations which work just as well, like rasberry and blueberry together. Also the cooking time is more closer to 60 than 70 minutes.

We liked this recipe just fine. I made it with whole-wheat pastry flour and light olive instead of grapeseed oil (which I didn't have). To me it had the consistency of other quick breads. The lemon-Cointreau topping gave it a bright flavor that made for a nice summer desert.

I saw this in the magazine and I finally made it last night. The light brown sugar gives it a brownish color, not the lemon color depicted in the photo. The description of the cake as a "coffee shop" style cake lead me to expect a traditional cake with a fine crumb but instead the cake came out spongy and muffiny. All in all, it was not terrible, but I've made better cakes and since it was not what I was expecting, I was disappointed.

I thought this cake was yummy but not as moist as I expected. I think reducing the baking time to 60 minutes might help.