Filled Yogurt Cake With Lemon Ouzo Syrup

Recipe by love4culinary
READY IN: 1hr 45mins
YIELD: 1 cake




  • Preheat oven to 350°F.
  • Grease and flour a 10 inch springform pan.
  • Combine all ingredients for the filling and set aside.
  • For the cake, combine your butter and sugar in a bowl with your mixer until thick and creamy.
  • Beat in the egg yolks one at a time.
  • Next mix in your yogurt and zest.
  • In a medium bowl, combine flour, baking powder and salt, then sift the flour mixture into the yogurt mixture and beat well.
  • In another bowl, beat egg whites until stiff peaks form.
  • Whisk half of your whites into the batter, and then fold in the other half.
  • Pour half of the cake batter into the prepared springform pan making sure the batter is completely flat and even.
  • Next sprinkle the filling evenly over the batter.
  • Then pour the remaining batter over the filling.
  • Bake your cake in your preheated oven for approximately 45 minutes until it starts to pull away from the pan.
  • When it is done, take the cake out and the pan on a wire rack to cool.
  • To prepare the sauce, place all ingredients in a saucepan.
  • Turn burner to high heat and bring mixture to a boil.
  • Once it comes to a boil, reduce your heat and simmer until it has become thicker, approximately 10 minutes.
  • Allow mixture to cool.
  • When the pan is enough to handle, invert the cake pan over a plate larger than the pan (use whatever plate you wish to display the cake on), and open your springform pan to unmold the cake.
  • If it doesn't come right out, you can use a knife or something to go along the edges to release the cake.
  • With a spoon, drizzle about a third of your syrup evenly over the cake and allow it to soak in for approximately 10 minutes or so.
  • Repeat by spooning the next third of the syrup over evenly, and sit another 10 minutes.
  • Finally, spoon the last third over the cake evenly, cover and allow the cake to sit for at least 1 hour before serving.