Yogurt Cake (Yiaourtopitta Glykisma) (GREEK)

2 cups honey
Peel of 1 lemon
Juice of 1/2 lemon, strained
3/4 cup sugar
6 tablespoons unsalted butter, melted
4 eggs, separated
2 cups flour
2 teaspoons baking powder
2 cups yogurt

Combine the honey, zest, 6 tablespoons of the sugar, and 2 cups of water in a saucepan. Bring to a boil and simmer for 10 minutes; syrup should lightly coat the back of a metal spoon. Remove lemon peel and stir in the lemon juice. Set pan aside to cool.

Preheat oven to 375 degrees. Butter a deep, 9-inch round cake pan.

Using an electric mixer, beat the egg yolks and remaining 6 tablespoons of sugar together until pale and thick. Sift 1-1/4 cups of flour and baking powder together. Add to the egg mixture and stir. Add remaining butter and yogurt cheese. Add just enough flour to make a dough stiff enough to come away from the sides of the bowl.

Beat the egg whites until stiff. Add 1/3 to the yogurt batter and gently fold in. Carefully fold remaining whites into batter. Spread into cake pan and bake for 35 minutes. Cake should be golden brown. When cake is still warm, pour syrup over the cake. Let cake sit for at least 4 hours before serving.