Light and aromatic, it is the perfect dessert that my mother used to make. In our family it was simply called Tou Yiaourtiou (the one with yogurt), to distinguish with another, more elaborate festive dessert my mother and aunts prepared with store-bought lady-finger cookies and a heavy margarine-based cream –butter was not a common ingredient in Greece then. I use lemons from my garden and I suggest you seek organic lemons for this and my other recipes. If you cannot find organic lemons, wash your lemons thoroughly.
Bake it the day before you plan to serve it so the flavors can completely infuse the cake.
Serves 12 (more…)