Discover a delightful Lemon Yogurt Cake recipe with a unique twist of ouzo. This moist and zesty dessert is perfect for any occasion, topped with a luscious ouzo-lemon syrup for an authentic Greek flavor!

Ouzo I must say is one of my favorite liquors. Ouzo (Greek: ούζο, IPA: [ˈuzo]) is an anise-flavored aperitif that is widely consumed in Greece.

I decided to start cooking with Ouzo probably a few years back and came up with some interesting recipes. Here is one of my favorite Greek-style cakes incorporating ouzo.

Lemon Yogurt Cake with a Twist Recipe

Servings: 4-6

Ingredients:

• 1/2 cup butter
• 3/4 cup sugar
• 4 large eggs, separated
• 1 cup yogurt
• 1 tablespoon chopped lemon zest
• 1/2 teaspoon vanilla extract
• 1 3/4 cups plain flour
• 2 teaspoons baking powder
• Pinch of salt

Preparation:

1. Grease and flour a 10-inch cake tin. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the egg yolks one at a time.
3. Mix in the vanilla extract, yogurt, and lemon zest.
4. Sift together the flour, baking powder, and salt. Gradually fold this into the wet mixture until combined.
5. In a separate bowl, beat the egg whites until stiff peaks form (you can add a pinch of cream of tartar for stability). Gently fold half of the whipped egg whites into the batter to lighten it, then carefully fold in the remaining whites.
6. Pour the batter into the prepared cake tin. Bake for about 45 minutes or until a knife inserted into the center comes out clean and the edges slightly pull away from the pan.
7. Let the cake cool for 5–10 minutes, then release the springform sides and invert the cake onto a plate (it will be upside down).

Ouzo-Lemon Syrup:

• Spoon a third of the ouzo-lemon syrup over the warm cake, allowing it to soak for 5–10 minutes. Repeat this process two more times.
• Let the cake rest for at least an hour before slicing.

Serving Suggestions:
Top the cake with fresh strawberries, and pecans, or enjoy it as is!

Kali Orexi!