Food & Wine
Lemon yoghurt syrup cake
Dense and citrusy, this lemon yoghurt syrup cake will have you coming back for seconds.
Serves: 10
Ingredients:
- 250g softened butter, 3 tsp finely grated lemon rind
- ¾ cup caster sugar
- 3 eggs
- 1 ¼ cup Greek yoghurt
- ¼ cup lemon juice for cake
- 1 ½ cup self-raising flour
- ½ cup plain flour
- Extra Greek yoghurt and lemon zest for garnishing
- ¼ cup lemon juice for syrup
- 2/3 cup caster sugar for syrup
- ¼ cup cold water
Method:
- Preheat the oven to 160-180 degrees C fan-forced. Grease a 24cm ring pan.
- Combine butter, lemon ring and sugar in a bowl and use an electric mixer to blend until light and fluffy. Add eggs one at a time.
- Add half the yoghurt and half the lemon juice while stirring to combine. Sift half the flours over the butter mixture and stir. Repeat with remaining yoghurt, lemon, juice and flours until thoroughly combined without lumps. Spread into the greased pan.
- Bake for 50 minutes or until a skewer comes out clean. Cool for 10 minutes then turn out onto a wire rack.
- To make the syrup, combine the remaining lemon juice, sugar and cold water in a saucepan over low heat. Stir for two to three minutes until sugar has dissolved. Bring to the boil then promptly reduce heat to low and simmer for another three to five minutes until thick. Pour syrup over hot cake, top with lemon zest and serve with a dollop of yoghurt.
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