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Lemon yoghurt cake
Lemon yoghurt cake
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • Melted butter or margarine
  • 1 lemon
  • 100g butter or margarine
  • 150g caster sugar
  • 2 eggs
  • 160g (2/3 cup) yoghurt
  • 175g self-raising flour, sifted
Instructions:
  • Preheat your oven to 180°C, then generously grease a 20cm ring cake pan with melted butter or margarine.
  • Start by finely grating the zest of the lemon, then squeeze out the juice. Set aside 2 tablespoons of the lemon juice for the syrup. In a bowl, use electric beaters to cream together the butter and 100g of sugar until pale and creamy.
  • Add the eggs one by one, ensuring each one is thoroughly mixed in. Stir in the yoghurt and lime zest you set aside. Mix until everything is well combined.
  • Carefully mix the sifted flour into the batter using a large metal spoon until well combined. Transfer the mixture into the greased cake pan and level the top. Bake in a preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Take the pan out of the oven and cool it on a wire rack. In the meantime, make the syrup by mixing 2 tablespoons of lemon juice and the remaining 50g caster sugar in a small saucepan.
  • 1. Heat and stir until sugar dissolves. Bring to a boil and simmer until slightly thickened, about 2-3 minutes. Pour the lemon syrup over warm cake and let cool in the pan. To serve, invert onto a plate and remove the pan.

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