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Lemon yoghurt syrup cake
Lemon yoghurt syrup cake
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Yogurt enhances desserts with its velvety texture and tangy flavor, making cakes irresistibly moist and flavorful.
Ingredients:
  • 250g butter, softened
  • 3 tsp finely grated lemon rind
  • 161.25 gm caster sugar
  • 312.50 ml Greek-style yoghurt
  • 131.26 gm lemon juice
  • 225.00 gm self-raising flour
  • 125.00 ml plain flour
  • Tamar Valley Greek Style Yoghurt, to serve
  • Lemon Zest (see note), to serve
  • 141.90 gm caster sugar
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced and grease a 24cm fluted ring pan for the perfect bake.
  • With an electric mixer, cream butter, lemon rind, and sugar until fluffy. Incorporate eggs one at a time, mixing thoroughly after each addition. Pour mixture into a large bowl. Mix in half of the yogurt and half of the lemon juice. Combine well. Gradually add half of the sifted flours into the butter mixture and stir. Repeat with the remaining yogurt, lemon juice, and flours. Spread the batter evenly in the prepared pan.
  • Bake for 50 minutes or until a skewer comes out clean when inserted in the cake. Cool in the pan for 10 minutes, then invert onto a wire rack set over a baking tray to cool completely.
  • While you prepare the cake, create the lemon syrup by mixing lemon juice, sugar, and 1/4 cup cold water in a saucepan over low heat. Stir until the sugar dissolves, then increase the heat to medium and bring it to a boil. Reduce the heat to low and let it simmer until thickened, about 3 to 5 minutes. Pour the hot syrup over the cake, sprinkle with lemon zest, and serve with yogurt.

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