Filled Yogurt Cake With Lemon Ouzo Syrup Food

LEMON YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
• Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
• Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
• When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
• For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

LEMON YOGHURT CAKE

Steps:

• Preheat oven to 350F.
• Grease and flour a 12 1/2 cup bundt or tube tin.
• Cream the butter and sugar together until nice and creamy.
• Add the egg yolks one at a time and beat well after each one is added.
• Add the lemon rind and juice and yoghurt and stir.
• Sift together the flour, and baking powders (I just give them a round in my mixer- a trick a baker showed me) to mix them up.
• In another bowl beat the egg whites and salt till they form stiff peaks.
• Now gently fold the dry ingr.
• into the butter mix and then add a portion of the egg whites folding it inches Then add the remaining egg whites and fold gently.
• Pour into the tin and bake for around 50 minutes testing to see it the skewer comes out clean.
• Leave in the tin itself to cool for around 15 minutes.
• Then turn it out and cool on a rack.
• Glaze: Sift the icing sugar into a bowl.
• Add the lemon juice and mix to stir well.
• Add a little yoghurt at a time just enough to make a smooth mix.
• Put the cooled cake on the serving plate or board and then pour the glaze over and let sit till glaze is set.

LEMON POUND CAKE WITH LEMON SYRUP

Steps:

• Beat the sugar and butter together until light and fluffy.
• Add the sour cream, egg whites, lemon juice, and lemon rind, and beat until smooth.
• Add the flour, baking soda, and nutmeg and beat until smooth.
• Pour into a greased and floured loaf pan.
• Bake in a preheated 350F oven for 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
• Cool on a wire rack.
• Spoon the warm lemon syrup over the cake, allowing it to soak in.
• Lemon Syrup: Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring to dissolve the sugar.
• Cool slightly before pouring over cake.