Greek Yogurt Syrup Cake (Giaourtopita)

What you need

• 180 g (3/4 cup) butter, soft, plus extra for the pan
• 200 g (1 cup) granulated sugar, for the batter
• 4 large eggs
• 350 g (1 1/2 cups) full-fat Greek yogurt
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 360 g (3 cups) all-purpose flour
• 2 tsp baking powder
• 250 g (1 1/4 cups) granulated sugar, for the syrup
• 250 ml (1 cup) water
• 1 lemon, 1 strip of peel and 1 tbsp juice

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Butter a 26 cm (10 in) baking pan.

2. 2

   Make the syrup first. Boil the syrup sugar, water and lemon peel for 5 min, then stir in the lemon juice. Leave it to cool completely.

3. 3

   Beat the butter with the batter sugar for about 10 min, until pale and fluffy.

4. 4

   Add the eggs one at a time, beating well after each. Beat in the vanilla and lemon zest.

5. 5

   Stir in the yogurt. Mix the flour with the baking powder and fold it in gently until just combined.

6. 6

   Scrape the batter into the pan and level the top.

7. 7

   Bake until golden and a skewer comes out clean, about 50 min.

8. 8

   While the cake is still hot, cut it into diamonds or squares. Spoon the cold syrup slowly over it.

9. 9

   Leave it for at least 1 hour so the cake soaks up the syrup, then serve.

Imported from petrosmaounatzis.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.