I'm highlighting Greece this week because I'll be giving a presentation on Athens and some of the Greek islands this Saturday at 1 p.m. at the Arlington Heights Public Library. If you're interested in Athens, scroll down to my previous post. If you're just interested in making a moist, delicious, lemony Greek cake, here you go!
Greek Lemon Yogurt Cake
3 cups cake flour
1/4 tsp. salt
2 cups white sugar
1 cup butter, softened
2 tsp. grated lemon zest
2 Tbs. lemon juice
1 cup plain yogurt
Preheat oven to 350 degrees. Grease one 10-inch tube pan. Sift the flour, baking soda, and salt together. Set mixture aside.
Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
Cream butter, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan.
Bake at for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Drizzle with lemon glaze. Serves 12.
3/4 cup powdered sugar
Juice of one lemon
Blend well and drizzle over cake.