Yoghurt Lemon Syrup Cake

    1 hour

    Much as everyone loves chocolate cake sometimes you want something lighter and brighter. Serve this with tea or coffee.


    New South Wales, Australia
    1 person made this

    Makes: 1 cake

    • 125g butter, softened
    • 1 cup (200g) caster sugar
    • 3 eggs
    • zest and juice of 1/2 lemon
    • 1 1/2 cups (200g) self-raising flour
    • 3/4 cup plain yoghurt
    • 1/3 cup water
    • 3/4 cup (150g) sugar

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Line a 20cm cake tin.
    2. Cream the butter and caster sugar until pale. Beat in the eggs one at a time.
    3. Fold in the zest and flour, reserving the juice. Fold in the yoghurt. Scrape batter into the cake tin and bake 30-40 minutes until a skewer comes out clean.
    4. Just before the cake is done heat the water, sugar and reserved lemon juice in a small saucepan and simmer 5 minutes. When the cake is done, remove from the oven and prick all over with a skewer. Drizzle the lemon syrup over and let cool.

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