Lemon Syrup Yoghurt Cake
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
- 150g (3/4 cup) sugar
- 1/4 cup water
- Strained juice of a lemon
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.