Serves: 4 - 6

Preparation: 10 minutes

Cooking Time: 45 minutes

Category:  Dairy / Dessert

Plan: Best eaten the day it is made

Difficulty:  Easy

Course:  Pudding / Tea Time

Cuisine:  Greek

Greek Style Lemon Yogurt Cake

This is a Guest Recipe from My Greekitchen.

This makes either a delightful, very light pudding or can be served as a cake, but best eat the day it is made, although

we managed to hoover up the left overs very successfully the following day having refrigerated it first.

This is very creamy with a lovely light tang to the flavour and very easy to make.

Utensils

• 2 large glass bowls (for separating eggs)
• Electric whisk or hand whisk
• 8" deep cake pan with loose bottom
• Greaseproof paper

Ingredients

• 4 large eggs, separated
• 70g golden caster sugar
• 350g Natural Greek style Yogurt
• 40g corn starch
• 1 teaspoon baking powder
• Zest of one lemon
• 1 teaspoon vanilla extract

Method

1. Pre-heat the oven to 170C.
   
   
2. Place the sugar in to a large mixing bowl and add the egg yolks and whisk until creamy and smooth.
   
   
3. Add the baking powder and corn starch and whisk further.
   
   
4. Add the yogurt, lemon zest and vanilla extract and whisk until all the ingredients are well combined.
   
   
5. In a separate bowl, whisk the egg whites until stiff peaks form.
   
   
6. Fold the whipped egg whites gently in the batter with a large spoon.
   
   
7. Pour the batter into an 8" cake pan lined with greaseproof paper.
   
   
8. Bake for about 45 minutes until there is a rich golden topping.   
   
   
9. Pierce the centre to check that a clean knife comes out dry.