300g all-purpose flour
50g strained yoghurt
4 egg yolks
4 egg whites
zest of 2 average-sized lemons
1 sachet of baking powder
Beat the anthotyro, half the sugar and the yoghurt until you have the consistency of a cream. Then beat the egg whites with half of the sugar on high speed until you have a stiff meringue. Add the egg yolks and the lemon zest. Incorporate the baking powder and salt in the flour and gradually throw them into the mixture while gently mixing. Then add the meringue by integrating it
into the mixture through gentle movements. Pour the mixture into a well-buttered and floured cake pan and bake in a preheated oven at 170 degrees for approximately 45 minutes.
Once the cake is ready, wait for it to cool and then sprinkle the icing sugar on top.