Vanilla cake with Greek yogurt frosting
For the cake
- 500 g. (17.6 oz) self-rising flour
- 250 g. (8.8 oz) butter or margarine
- 440 g. (15.5 oz) sugar
- 4 eggs
- 260 ml (8.8 US fl oz) of milk
- 2 vanillas and zest of 1 lemon
For the glaze
- 200 g. (7.1 oz) yoghurt
- 1 cup water
- 1 cup sugar
Put the butter in a bowl (if you are using a hand mixer) or in a mixer and then add slowly sugar and the eggs one by one, while stirring the mixture. You beat them for 3' minutes. Add sequentially flour, milk and vanillas or the zest of a lemon.
Pour the cake mixture into a large or two small molds, buttered and floured. Bake in a preheated oven at 180° C (356° F) for about 40' to 50' minutes (dip a toothpick or knife inside and when it comes out clean, the cake is ready). Let the cake cool off.
For the yogurt glaze: Pour water and sugar in a saucepan and boil it for 3'-4' minutes. Remove it from the heat and allow the syrup to cool off. Pour the yogurt and 3/4 of the syrup in a bowl. Stir well until you obtain a light glaze. Leave it to cool off slightly and then pour the glaze over the cake and serve.