Name: Yoghurt cake with lemon (Yiaourtopita)
Yield: 8 - 10
Ingredients: 6 eggs, separated; 250 gm softened butter; 330 gm white sugar (1½ cups); 2 tsp lemon rind; 420 gm thick Greek yoghurt (preferably full-cream) (1½ cups); 450 gm self-raising flour (3 cups); 3 tsp baking powder; For dusting: icing sugar

Yoghurt cake with lemon (Yiaourtopita)

Australian Gourmet Traveller recipe for yoghurt cake with lemon (Yiaourtopita) by Kathy Tsaples.

“You don’t need an excuse or reason to make yiaourtopita, which is a delicious cake for any occasion. Make it for your family and friends, and serve it with a cup of coffee or tea.”

Ingredients

6 eggs, separated

250 gm softened butter

330 gm white sugar (1½ cups)

2 tsp lemon rind

420 gm thick Greek yoghurt (preferably full-cream) (1½ cups)

450 gm self-raising flour (3 cups)

3 tsp baking powder

For dusting: icing sugar

Method

Main

1.Preheat the oven to 180C. Grease and flour a 26cm-diameter fluted ring tin.

2.Whisk the eggwhites with a pinch of salt until soft peaks form.

3.Beat the butter with the sugar using the paddle attachment of an electric mixer. Add the egg yolks one at a time, followed by the lemon rind, then the yoghurt. With the mixer on the slowest speed, gradually add the flour and baking powder. Fold in the eggwhites.

4.Spoon the mixture into the cake tin and bake until you can tell it is fully cooked by inserting a knife in the middle – you’ll know it’s ready when the knife comes out clean (40-45 minutes).

5.Once out of the oven and while still hot, turn out and dust the cake with icing sugar.