This simple lemon cake recipe is made special with the addition of yoghurt to the batter and a citrus syrup drizzled over the top.
- 100 g butter or margarine, plus extra, melted, to grease
- 1 lemon
- 150 g caster sugar
- 2 eggs
- 160 g natural yoghurt
- 175 g self-raising flour, sifted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C. Grease a 20 cm ring cake pan with the melted butter or margarine.
Finely grate the lemon rind, and juice the lemon. Measure 2 tbsp of the lemon juice and reserve for the syrup.
Using an electric mixer, beat the butter and 100 g of the sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the yoghurt and the lemon rind. Beat until combined.
Gently fold in the flour with a large metal spoon until combined. Spoon the mixture into the prepared cake pan and smooth the surface.
Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and place cake pan on a wire rack.
Meanwhile, to make the syrup, combine the reserved lemon juice and remaining sugar in a small saucepan. Stir over medium heat until the sugar dissolves. Bring to the boil and simmer over medium to low heat for 2-3 minutes or until slightly thickened.
Pour the hot lemon syrup over the warm cake, and let cool in the pan.
To serve, turn the cake onto a serving plate.