This lemon yoghurt syrup cake has lovely lemony tang. It is not overly sweet and the syrup soaks into the cake, without making it too wet. I think it is at its most delicious, served still slightly warm. Dollop with extra yoghurt, if you like, but it doesn’t really need it.

lemon yoghurt syrup cake

A lovely, moist cake with a lemony tang.

125g butter, softened

250g caster sugar

2 large eggs

1 cup greek yoghurt

1 tsp pure vanilla extract

zest 2 lemons

3 tbsp lemon juice

400g self raising flour

½ tsp bicarb soda

syrup:

1 cup caster sugar

1 cup water

4 tbsp lemon juice

2 lemons, finely sliced

Preheat oven to 180C.

Grease and line a 23cm cake tin with removable base.

Cream butter and sugar in an electric mixer until light and fluffy. Add eggs, one at a time and continue to mix until combined. Add yoghurt, vanilla, lemon zest and juice and mix. Add flour and bicarb and gently fold through.

Place mixture in cake tin and smooth the surface. The mixture will be quite firm.

Bake for 45 minutes, or until cake is cooked through.

Meanwhile, make the syrup. Combine sugar, water and lemon juice in a small saucepan and cook over low heat to dissolve the sugar. Add lemon slices and simmer for 10 minutes, to soften the lemons. Set aside.

When cake is cooked, remove from oven and poke all over with a bamboo skewer, to make lots of small holes. Slowly pour the lemon syrup over the hot cake until it is all absorbed.

Place the lemon slices decoratively on top.

Allow to cool, then remove from tin.