Ingredients for Filled Yogurt Cake With Lemon Ouzo Syrup
- Pitted Dates
- Strawberry
- Pistachios
- Sugar
- Ground Cinnamon
- Ground Nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- Greek Yogurt
- Lemon Zest
- Unbleached All Purpose Flour
- 2 teaspoons baking powder
- Salt
- 2 tablespoons ouzo
- ¼ cup fresh lemon juice
- ½ cup water
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How to Make Filled Yogurt Cake With Lemon Ouzo Syrup
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup plain yogurt, beginning and ending with the dry ingredients. Mix until just combined.
- In a small bowl, combine ½ cup plain yogurt with ½ cup lemon curd. Gently fold this mixture into the cake batter.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the lemon ouzo syrup:
- In a small saucepan, combine 1 cup granulated sugar, ½ cup water, ¼ cup fresh lemon juice, and 2 tablespoons ouzo. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Simmer for 5 minutes, then remove from heat and let cool completely.
- Once the cake is baked, let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once the cake is completely cool, poke holes all over the top using a toothpick or fork.
- Slowly pour the cooled lemon ouzo syrup over the cake, allowing it to soak in completely.
- Serve and enjoy your incredibly moist and flavorful Filled Yogurt Cake with Lemon Ouzo Syrup!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
160g
Fat
34g
Carbs
15g
