Filled Yogurt Cake with Lemon Ouzo Syrup
Dive into the indulgent layers of this Filled Yogurt Cake with Lemon Ouzo Syrup—a Mediterranean-inspired dessert that’s as elegant as it is flavorful. Featuring a moist and tender yogurt-based cake infused with vibrant lemon zest, this recipe takes it to the next level with a luscious lemon-cornstarch filling nestled between the layers. To top it all off, a decadent lemon ouzo syrup drizzled over the cake adds a delicate, aromatic sweetness with a touch of Greek flair. Perfect for dinner parties or a special treat, this cake is easy to prepare yet sophisticated enough to wow your guests. The balance of tangy yogurt, bright citrus, and the subtle kick of ouzo ensures every bite is a unique and unforgettable experience.
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 200 g granulated sugar
- 115 g unsalted butter, softened
- 3 large eggs
- 200 g plain Greek yogurt
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 25 g cornstarch
- 250 ml whole milk
- 3 tbsp lemon juice
- 60 ml ouzo
- 60 ml water
- 100 g powdered sugar
Instructions
Preheat your oven to 175°C (350°F) and grease and line a 9-inch (23 cm) springform cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition.
Mix the yogurt, lemon zest, and vanilla extract into the wet ingredients until well combined.
Gradually add the dry ingredients into the wet mixture, in 2-3 additions, mixing gently until no flour streaks remain. Do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean. Allow the cake to cool completely before removing from the pan.
While the cake cools, prepare the filling. In a small saucepan, whisk together 200 ml of the milk and cornstarch until smooth. Place over medium-low heat, stirring until the mixture just begins to thicken.
Add 2 tablespoons of lemon juice and 50 g of powdered sugar to the filling mixture. Stir until smooth and thickened. Remove from heat and allow to cool completely.
For the syrup, combine water, 50 g of powdered sugar, ouzo, and the remaining lemon juice (1 tbsp) in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened. Let cool.
Slice the cooled cake in half horizontally to create two layers. Spread the lemon filling evenly on the bottom layer, then place the top layer over it.
Drizzle the lemon ouzo syrup over the assembled cake, allowing it to soak in. For best results, chill the cake for 1 hour before serving.
Serve the cake chilled or at room temperature. Garnish with extra lemon zest or whipped cream if desired.
Nutrition Facts
Calories |
3715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 860 mg | 287% | |
| Sodium | 3743 mg | 163% | |
| Total Carbohydrate | 542.9 g | 197% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 320.2 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 703 mg | 54% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
