Filled Yogurt Cake With Lemon Ouzo Syrup Recipes

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.

Steps:

• 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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.
• Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

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.

Steps:

• For the raisin syrup: Take a glass bowl and submerge the raisins in the brandy and ouzo overnight.
• After soaking, take a pan and heat the raisins and the brandy-ouzo syrup with the lemon juice, water and sugar.
• Bring the mixture to a boil and then allow it to simmer for approximately 15 minutes.
• Set syrup aside to cool.
• For the cake: Preheat your oven to 350 degrees F.
• Take out a 9 inch cake pan, and lightly grease and flour it.
• Then, take your egg yolks and beat them with the superfine sugar and honey until they are pale and very creamy.
• Take your flour, baking powder and salt and sift together into a large bowl, and then stir in your egg mixture.
• Next stir in your lemon rind and then the melted butter and yogurt.
• Make sure all is combined very well.
• Now, whisk your egg whites to form stiff peaks, and stir one third of them into the cake batter.
• After that, GENTLY fold in the rest of the whisked egg whites.
• Pour the batter into the cake pan, and bake for 35 minutes in your preheated oven.
• Remove from oven and then drizzle some of the raisin syrup over the cake and allow it to soak into the cake.
• To serve, slice the cake and serve with the poached raisins and more of the raisin syrup.
• ENJOY!