Greek Yoghurt Cake

This is really a great cake. For some reason, I'm partial to it cold, straight out of the fridge, with a glass of ice-cold milk.

• Ready In: 1 hr 40 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• 1⁄2 lb butter, room temperature
• 1 1⁄2 cups sugar
• 6  egg yolks
• 1  teaspoon  grated lemon, zest of
• 1⁄2 teaspoon  lemon extract
• 1  tablespoon vanilla extract
• 1 1⁄2 fluid ounces brandy
• 1  cup  Greek yogurt (if this is unavailable, use sour cream)
• 2 1⁄2 cups flour
• 1  teaspoon baking powder
• 3⁄4 teaspoon baking soda
• 1  pinch salt
• 6  egg whites
• 1  cup  chopped  toasted almond

• Syrup

• 2  cups sugar
• 3  cups water
• 1⁄2 cup honey
• 1  lemon, zest of (in one long piece)
• 2  tablespoons lemon juice (from a real lemon, please)

Directions

1. Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).
2. It must be cool before being poured onto hot cake.
3. Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).
4. Add yolks, peel, extract and brandy and beat until pale and thick.
5. Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.
6. Beat whites until stiff and glossy.
7. Fold into batter mixture along with almonds.
8. Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done.
9. Check cake after about 25 minutes of baking. If the colour is already dark enough (as is the case for me), cover with a piece of aluminum foil and continue baking.
10. Pour cooled syrup over hot cake and allow cake to cool completely.
11. Cut into diamond-shaped pieces and serve.