Giaourtopita (Yogurt Bundt Cake)

Ingredients

• 1 cup Greek Yogurt (7 oz.)
• 3/4 pound All Purpose Flour
• 2/3 pound Sugar
• 1/3 pound Unsalted margarine At room temperature
• 4 Eggs
• 1 tbsp Baking Powder
• 1 Zest of one medium lemon
• To garnish:
• Powered Sugar
• Crushed walnuts
• Flour for dusting
• Unsalted margarine for brushing

Directions

First we prepare a bundt pan: Grease it with margarine, dust with flour and shake to remove excess.

Then sift the flour and baking powder into a bowl.

We put in the mixer’s bowl the margarine and sugar and beat, until the sugar has melted and the mixture turns white. Afterwards add the eggs, one at a time and continue beating, until fluffy. To reach a better mixture consistency you have to allow the first egg to be absorbed, before adding the next one.

Add to the bowl the yogurt, lemon zest and when combined, we reduce speed to low, add the flour mixture and continue beating, until it is absorbed.

Preheat the oven at 350o F.

Pour the batter into the prepared pan and smooth out the top with a spatula.

We bake in the preheated oven for about 40-45 minutes or until the cake is set and a toothpick or kebab stick inserted into it, comes out clean.

Remove pan from the oven allow the cake to rest and cool off for 5-10 minutes. This way, it will be easier to unmold, without breaking apart.

We unmold the cake onto a platter and allow cooling.

In order to serve the “giaourtopita”, we sprinkle with powdered sugar and garnish with walnuts.