Cake:3 eggs1/2 cup of brown sugar1/2 cup of sugar1 and 1/3 cups of flour1/2 cup of softened unsalted butter1 (8 oz) Greek citrus yogurt2 tablespoons of lemon juiceZest of 1 lemon1 tablespoon of baking powderPinch of saltSyrup:2 tablespoons of sugar1 cup of water2 slices of lemon
Preparation
Cake:
Preheat the oven to 180°C or 350°F.
In a bowl, beat the eggs with the sugar, add the butter and the Greek yogurt and beat again.
Add the flour and baking powder and a pinch of salt, and beat until homogeneous.
Add the lemon zest and juice and mix well.
Pour the batter into a cake pan, previously greased with butter and sprinkled with flour.
Bake for about 25 to 30 minutes (test with toothpick).
Allow the cake to cool completely before unmolding.
Syrup:
Boil the one cup of water with the two tablespoons of sugar and two very thin slices of lemon.
Let it boil to reduce the water and you get a thick syrup.
Remove the slices of lemon, cover the cake with the syrup and serve.