The Greeks really know how to make a lemon cake and this syrup-soaked yiaourtopita is one of my all-time favourites. These little handfuls are more-ishly tangy, and the lemon icing makes them all the more mouth-puckering.
- 150 g (1 cup) plain flour
- 1¼ tsp baking powder
- 150 g (⅔ cup) caster sugar
- 2 eggs
- 160 g (⅔ cup) Greek-style natural yoghurt
- 80 ml (⅓ cup) sunflower or light olive oil, plus extra to grease
- 1 tsp natural vanilla essence or extract
- 1 lemon, zest finely grated
- 80 ml (⅓ cup) strained fresh lemon juice
- 75 g (⅓ cup) caster sugar
- 125 g (1 cup) pure icing sugar
- 1-1¼ tbsp strained fresh lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 1 hour
Preheat the oven to 190°C (170°C fan-forced). Brush 10 individual 80 ml (⅓ cup) capacity bundt tins with a little oil to grease. Place on a shallow oven tray.
Sift the flour and baking powder into a large bowl. Stir in the sugar and make a well in the centre.
Combine the eggs, yoghurt, oil, vanilla and lemon zest in a separate large bowl and use a balloon whisk to whisk until well combined. Add to the flour mixture and use the whisk to stir until just combined and smooth. Use a metal tablespoon to divide the mixture among the bundt tins.
Bake for 22-25 minutes or until lightly golden and a skewer inserted into the cake comes out clean.
Meanwhile, to make the lemon syrup, combine the lemon juice and sugar in a small saucepan and stir over medium heat until the sugar dissolves. Bring to a simmer, then remove from the heat and set aside.
Remove the cooked cakes from the oven and turn out onto the oven tray. Gradually pour the hot syrup evenly over the hot cakes. Set aside to cool (this will take about 30 minutes).
To make the glaze, sift the icing sugar into a medium bowl. Stir in 1 tbsp of the lemon juice and mix to a smooth, pouring consistency, adding the remaining ¼ tbsp of lemon juice, if necessary. Drizzle the glaze over the bundt cakes. Set aside for 30 minutes or until the glaze sets.
• These cakes will keep in an airtight container for up to 3 days.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,Twitter, Instagram and Pinterest.
This recipe is part of our Bakeproof: Little cakes.