Lemon yoghurt cake

Ahhh… lemons.. the sweet, tangy fragrance goes well with so many foods. When there is a glut of lemons, I make this simple crowd pleaser. This is one of those recipes that you don’t need exact measurements for, and always works out. It’s worth to make keep the extra lemon syrup in the fridge or freezer, because you’ll want to make another loaf soon.

zest of 3 lemons
125g butter
1 cup caster sugar
3 eggs
1 cup self-raising flour
½ cup Greek yoghurt

juice of 2 lemons
¼ cup caster sugar
¼ cup water

extra yoghurt to serve

Equipment: loaf tin, lined and buttered

Preheat oven to 160°C. Beat lemon zest, butter and caster sugar until pale and fluffy.
 Add in eggs one at a time, beating well after each addition. Scrape the side of the bowl to ensure the mixture is well incorporated.
Fold in flour and yoghurt, until well combined.

Turn batter into a lined loaf tin. Bake at 160°C for 40 minutes. 
For lemon syrup, boil the juice of 2 lemons with the ¼ cup caster sugar and ¼ cup water for 10 minutes. Let cool.

When cake is done, spoon over the lemon syrup, and serve with a dollop of Greek yoghurt.

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