Lemon Syrup Yoghurt Cake

 Lemon Syrup Yoghurt Cake

One of my favourite summery cakes is Lemon Drizzle Cake, and I have always hated that it is only popular in the summer! I was actually given this recipe by a teacher, and I love how it turns a summery cake into a more suitable cake for winter or spring. Hopefully , at some point I will share my trusty lemon drizzle recipe, but for now I hope you enjoy this delicious Lemon Syrup Yoghurt Cake!
It works very well as cupcakes, but if you are using a cupcake tray instead you should reduce the cooking time to 30 minutes, and check them then to make sure they’re not overcooked. I would also recommend pouring the syrup on while they are still in the cupcake tray, to make sure you don’t make too much mess (because the tray will need washing anyway). If you are using a loaf tin, then it is best to also pour the syrup on while the cake is still in the tin, also to prevent mess! 
This cake also works very well in a round cake tin (use a 20cm one), and is delicious topped with chopped summer fruits. If you want to slice the cake in half to make a more appropriate cake for serving at a party (after COVID only please!), then I recommend using whipped cream to sandwich the halves together, but the cake will need keeping in the fridge.
Prep Time: 15 minutes
Cook Time: 35-45 minutes
Total Time: 55 minutes
Servings: One loaf (2lb loaf tin)
Cake Ingredients: 

  • 125g butter, softened

  • 200g (1 cup) caster sugar
  • 3 eggs
  • Zest of a lemon (the juice is used in the syrup)
  • 200g (1.5 cups) self-raising flour
  • 200g (3/4 cup) natural yoghurt

Syrup Ingredients:

  • 150g (3/4 cup) sugar
  • 1/4 cup water
  • Strained juice of a lemon

Preheat the oven to 175C fan. Don’t forget to do this, but also make sure there is space for a cake tin

Line a loaf tin with baking paper. I do this by cutting a large rectangle, then a line perpendicular to each corner, then place in the tin and conform to the tin by folding the edges behind the other sides.

Cream the butter and sugar until pale and lights. When baking a cake, it is very important not to cheat and melt your butter, but I recommend allowing it to soften first. I also tend to use a wooden spoon, with a long handle, to prevent blisters.

Beat in the eggs. Beat them in one at a time to reduce chance of curdling, but if it does curdle a little it is ok in a cake as we are adding plenty of flour!

Fold in lemon zest and flour. To fold effectively (without knocking out any air), use a figure of eight motion until the mixture is combined. Because at this point there is a large volume of dry ingredients and fewer wet ones, the consistency may seem strange, especially to more experienced bakers, but stick with it!

Fold in the yoghurt. Use a similar figure of eight motion, making sure to evenly distribute it.

Put in the cake tin. Use a spatula to spoon into the prepared cake tin, making the centre a little lower than the edges as it will rise

Bake for 35-45 minutes. Know your oven! Bake until a skewer or toothpick comes out clean when you stick it into the palest section. If you shake the tin and the loaf wobbles, its not ready yet. It should take about 40 minutes to bake.

Make the syrup. Just before the cake is ready heat the sugar, water and lemon juice listed as ingredients for the syrup in a small saucepan and simmer for five minutes.

Poke holes in the cake. Once the cake is cooked, take a toothpick and make 30-40 holes in the top of the cake.

Spoon the syrup onto the cake. Spoon the syrup on, trying to make sure it is even, so all the cake gets a share. 

Allow the cake to cool. It is best to allow the cake to cool for a further 15 minutes in the tin, before taking it out to cool on a rack and removing the baking paper from the edges.

Serve and enjoy! This cake is delicious with a spoonful of plain yoghurt, some fresh fruit or whipped cream, or can be enjoyed plain too! It should keep for 5-6 days covered or in an airtight container.

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