Le lemon greek yogurt cake is a cake made from flour, sugar, eggs, lemon, Greek yogurt, oil soaked in lemon syrup.
Easy and quick to prepare, soft and syrupy, this cake from Greece is ideal at the end of a meal or during snacks of the day.
|Level of difficulty: easy|
|Preparation time : 20 min|
|Rest time : 15 min|
|Cooking time : 55 min|
|Total time : 1 h 15 min + 15 min (rest)|
|Ingredients: 6 people|
|220 g powdered sugar|
|2 lemons (juice and grated zest)|
|300 g of flour + 1 sachet of baking powder|
|275 g Greek yogurt|
|125 ml of oil|
|2 lemons (zest)|
|200 g sugar|
|160 ml of water|
|80 ml of lemon juice|
- Preheat the oven in static mode to 180 ° C.
- Line a 22 to 24 cm diameter round mold with baking paper.
- In a bowl, add the 3 eggs and 220 g of sugar and whisk for 5 min until obtaining a white and frothy mixture.
- Add the juice and zest of 2 lemons and continue beating for another 2 to 3 min.
- While whisking, gradually add the flour, yogurt and oil to the mixture until you obtain a homogeneous mixture.
- Pour the mixture into the mold and cook for 45 to 50 minutes until the blade of a knife comes out dry, plunging it into the center of the cake.
- Take out of the oven and let stand for 10 min.
- Turn out onto a rack to cool.
- Extract the lemon zest, avoiding the bitter white part and cut into very thin strips.
- Boil a little water in a saucepan, add the zest and boil for 1 min from the boiling time.
- Remove from the heat and drain in a colander, rinse.
- Put the water, sugar, lemon juice and drained zest in a saucepan and cook over medium heat for about 4 min after boiling.
- Remove from the heat and let stand for about 3 minutes.
- Take a colander, take out the zest and put in a bowl.
- Once cooled, pierce the cake in different places all over the surface.
- Pour the hot syrup over it, let it cool completely while it absorbs the syrup.
- Unmould, garnish with lemon zest.
- Serve and enjoy!
Quote about cooking:
“There is no good food if it is not made out of friendship at the outset to the person for whom it is intended. "Paul Bocuse