I found the last couple of lemons on my tree today. What better way to use them than in a lemon yoghurt cake drizzled in lemon syrup. This cake is so easy and so delicious. I dare you to stop at one slice!
Preheat oven to 160°C.
Grease and line a loaf tin with baking paper.
Ingredients
Cake
- 125 grams butter
- ¾ cup caster sugar
- 1 ½ cups self-raising flour
- 6 tablespoons plain Greek yoghurt
- 2 large eggs
- 2 lemons, rind grated
Syrup
- 6 tablespoons fresh lemon juice
- 6 tablespoons caster sugar
Preparation
Cake
- Cream butter and sugar, beat in eggs.
- Add flour, lemon rind and yoghurt and mix well.
- Pour into tin and smooth the top.
- Bake for 30-40 minutes
Syrup
- Mix lemon juice and sugar and heat in the microwave for 1 minute on full power.
- After removing cake from oven, prick the top with a metal skewer.
- Pour over the lemon juice while cake is still hot.
- Leave until cold before removing from the tin.
Serve with cream or ice cream. I like to dust the cake with icing sugar before serving.