Lemon yogurt cake served with sweet beetroot in syrup


  • 200g flour
  • 4g baking powder
  • 100g butter Olympos,
  • at room temperature
  • 140g sugar
  • 2 eggs
  • Zest of 3 lemons
  • 120g Greek strained yogurt Olympos
  • Pinch of salt

For the syrup

  • 220g sugar
  • 160ml water
  • 1 large juicy lemon (juice)
  • 1 lemon (zest)

Sweet beetroot in syrup

(traditional Greek ‘spoon’ sweet) to serve

Sift the flour with the baking powder. Beat butter and sugar in a mixer for 5 minutes at high speed. Add the eggs, lemon zest, salt and the yogurt. Last, add the flour and baking powder. Empty the mixture into a baking tin and bake for about 1 hour at 180oC. In the meantime, prepare the syrup by boiling all the ingredients together for about 5 minutes. Once it boils, do not stir again. Then allow the syrup to boil for another 5 minutes. Pour the syrup over the cake. Allow to cool completely and serve with the beetroot ‘spoon’ sweet