Greek

For the cake: In a stand mixer, cream together softened butter and granulated sugar until light and fluffy.

Add eggs, milk, sour cream, and vanilla extract, mixing until just combined.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix on low speed until the batter just comes together. Do not overmix.

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with melted butter, line the bottoms with parchment paper, and grease the paper.

Divide the batter evenly between the prepared pans and spread into a level layer.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pans before inverting.

For the tzatziki: Slice the cucumber in half lengthwise, scoop out the seeds, and grate the flesh using a box grater.

Place the grated cucumber in a paper towel or cheesecloth and squeeze firmly to remove as much excess water as possible.

In a medium bowl, combine the squeezed cucumber, zest of 1 lemon, 1 minced clove of garlic, chopped fresh dill, 1 tbsp olive oil, 1 cup Greek yogurt, and crumbled feta cheese.

Stir the tzatziki until well combined. Store in an airtight container in the refrigerator.

For the chicken: In a large bowl, prepare the marinade by combining 4 crushed cloves of garlic, 1/2 cup Greek yogurt, 1/4 cup olive oil, juice of 1 lemon, paprika, oregano, salt, and pepper. Mix well.

Trim any excess fat from the chicken thighs and cut into bite-sized pieces. For more tender chicken, you can pound the pieces to an even thickness.

Add the chicken pieces to the marinade and toss until every piece is fully coated.

Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours before cooking.

Once cakes are fully cooled, level the tops with a serrated knife if needed. Wrap each layer tightly in plastic wrap for storage in the fridge or freezer.