Lemon Yogurt Cake
This lemon yogurt cake is moist and dense and its sweet, sticky syrup is the icing on the cake
Servings: 9 Inch Cake
Ingredients
- 1 Lemon
- 3.5 oz Butter
- 5.3 oz Castor Sugar, Divided
- 2 Eggs
- 2/3 cup Yogurt (Any Flavor Works)
- 6.1 oz Self Raising Flour
Instructions
- Preheat oven to 350F. Line a 9 inch pan with baking paper. Beat butter and 3.5oz of the sugar in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Add yogurt and the rind of the lemon. Beat until combined. Gently fold in the sifted flour with a large metal spoon until combined. Spoon the mixture into the prepared cake pan and bake for 20-25 minutes or until a skewer inserted into the center comes out clean. Remove from oven and place cake pan on a wire rack - do not remove cake from tin.
- Meanwhile, make syrup. Combine lemon juice and remaining 1.8oz caster sugar in a small saucepan. Stir over medium heat until sugar dissolves. Bring to the boil and simmer over medium to low heat for 2-3 minutes or until slightly thickened. Pour the hot lemon syrup over warm cake and then cool the cake in the pan.
- To serve, turn the cake onto a serving plate. Enjoy on its own or with ice cream, custard or cream.
