Boozy Greek Lemon Cake
September 27, 2016
"Now, I admit ... I'm not a big baker; so, when I find a recipe I like - It definitely goes in my 'recipe box.' This is one of those cakes. Really rich, moist and full of flavor. The Ouzo also helps. Not my recipe; but definitely worth passing along."
- FOR CAKE
- FOR OUZO LEMON SYRUP
- Serving Size: 1 (208.5 g)
- Calories 378.6
- Total Fat - 16 g
- Saturated Fat - 9.2 g
- Cholesterol - 139.9 mg
- Sodium - 302.7 mg
- Total Carbohydrate - 55.7 g
- Dietary Fiber - 2.3 g
- Sugars - 46.7 g
- Protein - 7.8 g
- Calcium - 157.7 mg
- Iron - 1.2 mg
- Vitamin C - 42.2 mg
- Thiamin - 0.1 mg
Cake ... Wet ingredients - Add the butter and sugar to a bowl; and, beat with an electric mixer, until creamy. Then, slowly add in the egg yolks, 1 at a time, until everything is combined. Then, add the yogurt, zest, rosemary; and, beat just a minute or two - until mixed through. TIP: Rosemary can be strong; so, I only use 1 teaspoon. You can always add more if you like.
Dry ingredients - In a separate bowl; sift the flour, salt and baking powder. Believe it or not - yes, it is important to sift it. Then, pour the dry into the wet ingredients. Mix until both are combined.
Egg Whites ... Rinse out the bowl you made the wet ingredients in; and DRY IT VERY WELL. You will be whipping the egg whites in there; and, moisture is not your friend. So, make sure it is very dry. Now, add the egg whites; and, beat on medium high to high speed, until they form STIFF PEAKS.
A little at a time ... fold in the egg white to the batter. Lightly mixing to combine - DO NOT rush this.
Bake ... I like to use a 10" spring form pan for this; it works best. I also prefer to line the bottom of my pan with a piece of parchment paper and then, butter the paper as well as the sides. You don't have to use the paper; but, I do. You can use a butter spray too. And, since you are using a stick of butter in the cake; simply use the paper you peeled off of the stick of butter - it works perfect to butter your pan.
Pour the batter into your pan; and bake on the middle shelf, in a preheated 350 degree oven. The cake will take between 40-50 minutes. When you insert a knife into the middle of the cake; and, it comes out clean - it is done. Transfer to a wire rack or on a cutting board to cool.
Ouzo Lemon Syrup ... As the cake cooks and cools; make your syrup. Add everything to a small pot; and, bring to a light boil. Then, reduce to med low and simmer for 10 minutes. Remove from the heat to lightly cool.
Cake ... Once cool - run a knife around the inside of the pan, to loosen the sides; and, remove the clip from the springform. Then, if using parchment paper, you should be able to slide the cake right on to a serving plate. Or, you can leave it right on the bottom of the pan for serving. That is up to you.
Syrup ... Add about 1/3 of the semi warm syrup over the cake, poking a few holes in the top of the cake with a wooden skewer. Let it soak in about 10 minutes. Then, repeat ... let it soak in; then repeat one more time. Don't worry if a little runs down the sides - it's all good. Make sure to cool - I prefer the refrigerator; but, it can be served at room temperature as well.
Serve and ENJOY! ... Sift a little powdered sugar over the top; and, garnish with a small sprig or two of rosemary.
Tips & Variations
No special items needed.