Lemon yoghurt syrup cake 

 

Yoghurt makes delectable sweets. It's velvety texture makes cakes moist, while its tang adds to the flavour.

Ingredients (serves 10)

• 250g butter, softened
• 3 teaspoons finely grated lemon rind
• 3/4 cup caster sugar
• 3 eggs
• 1 1/4 cups plain Greek-style yoghurt
• 1/4 cup lemon juice
• 1 1/2 cups self-raising flour
• 1/2 cup plain flour
• Plain Greek-style yoghurt and lemon Zest (see note), to serve

• Lemon syrup

• 1/4 cup lemon juice
• 2/3 cup caster sugar

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 24cm fluted ring pan.
2. Using an electric mixer, beat butter, lemon rind and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Transfer mixture to a large bowl. Add half the yoghurt and half the lemon juice. Stir to combine. Sift half the flours over butter mixture. Stir to combine. Repeat with remaining yoghurt, lemon juice and flours. Spread mixture into prepared pan.
3. Bake for 50 minutes or until a skewer inserted in cake comes out clean. Cool in pan for 10 minutes. Turn out onto a wire rack over a baking tray.
4. Meanwhile, make lemon syrup: Combine lemon juice, sugar and 1/4 cup cold water in a saucepan over low heat. Stir for 2 to 3 minutes or until sugar has dissolved. Increase heat to medium. Bring to the boil. Reduce heat to low. Simmer for 3 to 5 minutes or until thickened. Pour hot syrup over hot cake. Top with lemon zest. Serve with yoghurt.
   
   
   
   
    

Notes

Tip: You could make cake in a 22cm round cake pan. Grease pan and line with baking paper in step 1. Bake for 1 hour in step 3 (cover loosely with foil if over-browning during cooking). Use a citrus zester to cut long, thin strips of lemon zest to decorate cake.