Greek cuisine · Desserts & Sweets

Yaourtopita

Light yogurt cake with plenty of lemon zest, golden brown outside and moist inside, dusted with powdered sugar.

Ingredients · for 8 servings

• 400 g yogurt (10% fat)
• 300 g flour
• 250 g sugar
• 150 g butter
• 4 eggs
• 1 packet baking powder
• 1 tsp baking soda
• 2 organic lemons (zest)
• 2 tbsp lemon juice
• 2 tbsp powdered sugar for dusting
• 1 pinch salt

Instructions

1. Preheat the oven to 175°C top/bottom heat, butter a 24 cm bundt pan and dust with flour; bring the butter and yogurt to room temperature in good time.
2. Separate the eggs and whip the egg whites with a pinch of salt until stiff peaks form, then set aside.
3. Beat the soft butter with the sugar for 5 min. until creamy, stir in the egg yolks one at a time, then work in the yogurt, lemon juice and the grated zest of both lemons.
4. Mix the flour, baking powder and baking soda, sift over the mixture and stir in only briefly; then fold in the beaten egg whites in two portions, taking care not to deflate them.
5. Pour the batter into the pan and bake for 40–45 min. until the cake has risen well, is golden brown and a skewer comes out clean — do not open the oven door for the first 30 min.
6. Let the cake rest in the pan for 15 min., turn out onto a rack, let cool and dust with powdered sugar before serving.