Yoghurt Lemon Syrup Cake

Yoghurt Lemon Syrup Cake


1 person made this

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

lucky New South Wales, Australia

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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