Tuesday, January 13, 2009

Lemon syrup yoghurt cake

Lemon syrup yoghurt cake
Ingredients (serves 6)
* 125g butter, softened
* 1 1/4 cups caster sugar
* 2 lemons, rind finely grated, juiced
* 2 eggs, lightly beaten
* 3/4 cup natural or Greek-style yoghurt
* 1 1/3 cups self-raising flour

1. Preheat oven to 160°C. Grease and line a 6cm deep, 20cm (base) springform cake pan.
2. Using an electric mixer, cream butter, 3/4 cup sugar and lemon rind until pale and creamy. Add egg, in 2 batches, mixing well after each addition. Stir in yoghurt.
3. Sift flour over butter mixture and stir gently until combined. Spoon mixture into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.
4. Meanwhile, combine 1/2 cup lemon juice and remaining 1/2 cup sugar in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer for 2 minutes. Pour half the warm syrup over warm cake. Allow to cool in pan. Transfer cake to a plate. Cut into wedges and serve drizzled with remaining lemon syrup.

Recipe by Janelle Bloom


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