Yogurt Cake with Ouzo-Lemon Syrup

This simple cake is simply delicious. The cake itself is straight forward - creamed butter and sugar, four eggs (separated), 1C yogurt, flour, baking powder, and lemon zest. The egg whites are beating to stiff peaks and folded in at the end. The instructions call for coarsely chopped lemon zest. I don't like biting into big pieces of lemon peel, and so I used the larger of my two microplane graters. This bakes in a 10-inch springform pan, and is to be inverted onto a plate, and then saturated with this delightful syrup.

I do not own a large cake plate, so just used the bottom of the springform pan (no cake inversion). This was a mistake! The syrup doesn't soak into the top crust as it would have through the cake's bottom. I added a bunch of holes (fork), which helped. This was an unusual and delicious cake!

This cake tasted better the second day -- the syrup had permeated deeper and mellowed. I also served it with whipped cream - mascarpone, which was an excellent counterpoint to the cake's sour-sweet flavor.