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Lemon yoghurt cake with syrup
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Yoghurt creates a light and fluffy cake.
Ingredients:
  • 3 eggs
  • 220g (1 cup) caster sugar
  • 2 lemons, juiced, plus 2 tsp finely grated lemon zest
  • 300g (2 cups) self-raising flour, sifted
  • 280g (1 cup) Greek Style Yoghurt, plus extra, to serve
  • 125ml (1/2 cup) vegetable oil
  • 2 lemons, zest peeled into strips
  • 110g (1/2 cup) caster sugar
  • 80ml (1/3 cup) lemon juice
Instructions:
  • Preheat your oven to 180C. Grease the pan and line the base and sides with baking paper.
  • Whip eggs and sugar with an electric mixer for 4 minutes until pale and creamy. Mix in lemon juice and zest, and continue to whip for another minute.
  • Mix flour, yogurt, and oil until a smooth batter forms. Transfer the batter into the prepared baking pan and bake for 45 minutes, or until a skewer inserted into the center comes out clean.
  • To prepare the syrup, quickly blanch the zest in boiling water for a minute, then drain and set aside. In the same saucepan, mix sugar, lemon juice, and 2 tablespoons of water. Cook over low-medium heat, stirring occasionally until the sugar dissolves. Let it simmer for 3 minutes until it thickens, then add the zest back to the pan. This recipe yields 125ml (1/2 cup) of syrup.
  • Poke 15 holes all over the cake using a skewer. Pour half of the hot syrup over the cake, letting it soak in, then stand the cake in the pan for 30 minutes. Afterwards, remove the cake from the pan and drizzle with the remaining syrup. Serve with a dollop of Greek-style yoghurt on the side.

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