Greek Yoghurt Cake

• lb butter, room temperature↗1⁄2
• cups sugar↗1 1⁄2
• egg yolks↗6
• teaspoon grated lemon, zest of1
• teaspoon lemon extract↗1⁄2
• tablespoon vanilla extract↗1
• fluid ounces brandy↗1 1⁄2
• cup Greek yogurt (if this is unavailable, use sour cream)1
• cups flour↗2 1⁄2
• teaspoon baking powder↗1
• teaspoon baking soda↗3⁄4
• pinch salt↗1
• egg whites↗6
• cup chopped toasted almond1
• Syrup
• cups sugar↗2
• cups water↗3
• cup honey↗1⁄2
• lemon, zest of (in one long piece)↗1
• tablespoons lemon juice (from a real lemon, please)2

Step-by-step instructions

1. 1

   Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).

2. 2

   It must be cool before being poured onto hot cake.

3. 3

   Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).

4. 4

   Add yolks, peel, extract and brandy and beat until pale and thick.

5. 5

   Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.

6. 6

   Beat whites until stiff and glossy.

7. 7

   Fold into batter mixture along with almonds.

8. 8

   Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done.

9. 9

   Check cake after about 25 minutes of baking. If the colour is already dark enough (as is the case for me), cover with a piece of aluminum foil and continue baking.

10. 10

    Pour cooled syrup over hot cake and allow cake to cool completely.

11. 11

    Cut into diamond-shaped pieces and serve.