Method

• 1.
  To make the labneh, line a sieve with muslin or a clean piece of cloth and place over a bowl. Place 2 cups (560g) yoghurt into the sieve. Chill for 2-3 hours to drain, until thickened. Discard the liquid (whey) that drains off the yoghurt, or save for another recipe.
• 2.
  To make the lemon syrup, place 1 cup (220g) sugar, 1/4 cup (60ml) water, lemon juice, and one-third of the lemon zest in a small saucepan over medium heat. Bring to a simmer, then cook for 7-8 minutes, until thickened and syrupy. Remove from heat and cool. Set aside until ready to serve.
• 3.
  To make the cake, preheat oven to 180ºC/160°C fan-forced. Grease the base and side of a 20cm round cake pan.
• 4.
  Place butter and remaining 180g sugar in a stand mixer fitted with the paddle attachment and beat until light and creamy. Add egg yolks and beat until combined.
• 5.
  Fold in remaining lemon zest, vanilla and remaining 200g yoghurt. Combine flour and baking powder, add to the yoghurt mixture and gently fold to combine.
• 6.
  In the clean bowl of a stand mixer fitted with the whisk attachment, whisk egg whites until stiff peaks form, then gently fold into the yoghurt mixture.
• 7.
  Pour into prepared pan and bake for 45 minutes, or until golden and a skewer inserted in the centre comes out clean.
• 8.
  Cool in the pan for 10 minutes, then turn onto a wire rack to cool completely.
• 9.
  To serve, spread labneh over the cooled cake and drizzle with lemon syrup.