Tuesday, September 4, 2007

Lemon Cake

1 cup Greek yogurt
1/2 cup butter
1 cup caster sugar
2 eggs, lightly beaten
3 tablespoons lemon juice
1 tablespoon grated fresh lemon rind
1 1/2 cups self-raising flour, sifted
1/2 teaspoon bicarbonate of soda
Lemon Syrup
1/3 cup sugar
1/2 cup water
3 tablespoons lemon juice
1 lemon, rind of, cut into strips

Pre-heat oven to 180C degrees (375F degrees).
Place butter and sugar in a bowl and beat until light and creamy.
Add eggs and beat well.
In a separate bowl, stir together yoghurt, lemon juice, rind, sifted flour and bicarb.
Add to egg mixture and mix until well combined.
Spoon mixture into a greased 23 cm cake tin and bake for 45 minutes or until cake is cooked when tested with a skewer.

Place sugar, water, lemon juice and rind into a saucepan.
Cook, stirring over a low heat until sugar has dissolved.
Allow syrup to simmer for 4 minutes, then immediately pour syrup over cake while it is hot and still in the tin.
Allow cake to stand for 5 minutes and serve with a dollop of Greek Yoghurt.

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