Lemon Yogurt Cake (Greek Vasilopita)

We love celebrating New Year's Day with our Greek friends - a somewhat cosy affair which doubles as a belated Christmas celebration for the little ones but without the stress of Christmas Day itself. In the spirit of Greek family gatherings, there is always an abundance of deliciously-prepared food on offer, and always a Vasilopita - a Greek New Year's Cake - to celebrate the first day of the year. There are many different Vasilopita recipes, ranging from a cake in plain form to a yeasted bread with spices. Much like a King's Cake or Galette des Rois, a coin is hidden inside this cake and the person who finds the coin is said to be granted luck for the entire year. I think this Vasilopita cake is traditionally eaten at midnight on New Year's Eve, but I couldn't wait another year before eating it again, so I baked it in a fancy cake pan instead of the usual round cake pan. You could slice the Vasilopita as per normal and serve them to guests at random, but our friends follow the tradition of serving the cake from oldest to youngest in the room.

2 cups all-purpose flour, unbleached (300 g)
3 tsp. baking powder
¼ tsp. fine sea salt
1 stick butter, softened (110 g)
1 cup caster sugar (superfine sugar) (220 g)
2 eggs
¾ cup milk (180 mL)
5 oz plain Greek yogurt (150 g)
1 lemon, freshly zested

Garnish:
Monk Fruit Sweetener with Erythritol (Powdered)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter and flour a 23 cm (9") Bundt pan or round cake pan.

Measure the flour, baking powder and salt into a bowl.

Cream the butter with sugar until it is light and fluffy.

Add one egg at a time, beating well after each egg and with a spoonful of the flour mixture to stop the mixture from curdling.

Slowly beat in all of the flour mixture. Add the milk, Greek yoghurt and lemon zest. Mix until all of the ingredients are well incorporated. Pour the mixture into the prepared cake pan.

Wrap a coin (preferably a large one to avoid the risk of choking) in aluminium foil and drop it into the batter.

Bake for about 40 minutes, or until the cake is lightly golden and a skewer inserted in the middle comes out clean.

Leave the cake to cool on a wire rack for about 15 minutes, before turning the cake out of the cake pan to cool completely. Dust with powdered sugar before serving.

Makes 8-10 servings.