Lemon yoghurt cake with syrup

Lemon yoghurt cake with syrup

Lemon yoghurt cake with syrup
Recipe type: Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
The use of yoghurt in this recipe makes for a fluffier baked cake
Ingredients
  • 3 eggs
  • 220g (1 cup) caster sugar
  • 2 lemons, juiced, plus 2 teaspoons 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
  • Lemon syrup
  • 2 lemons, zest peeled into strips
  • 110g (1/2 cup) caster sugar
  • 80ml (1/3 cup) lemon juice
Instructions
  1. Let`s start our Lemon yoghurt cake with syrup recipe, preheat oven to 180C. Grease pan, then line base and side with baking paper.
  2. Using an electric mixer, whisk eggs and sugar for 4 minutes or until pale and creamy. Add lemon juice and zest, then whisk for a further minute.
  3. Stir in flour, yoghurt and oil until smooth. Spoon into prepared pan and bake for 45 minutes or until a skewer inserted into centre comes out clean.
  4. Meanwhile, to make syrup,place zest in a saucepan of boiling water for 1 minute. Drain and reserve zest. Combine sugar, lemon juice and 2 tablespoons water in same saucepan and cook, stirring, over low–medium heat until sugar dissolves. Simmer for 3 minutes or until thickened, then return zest to pan. Makes 125ml (1/2 cup).