yogurt lemon cake

do people bake anymore? when was the last time you went over to a friends house for tea/coffee with a slice of homemade cake? i personally can not recall the last time i did.

when i catch up with my friends, we gather in cafe’s drinking their latte’s & head off in separate directions to continue our day. i do not invite my friends over for coffee from my machine & offer them a slice of cake that i have baked in my own oven.

this recipe comes from a family friend who has known me since i was a young girl. biting into this cake bought me right back to her kitchen … i actually remember sitting in her kitchen eating a slice of this exact cake when we went over to visit her.

the zing in this cake is what I love about it, it’s a hidden surprise that excites the taste buds with each mouthful.

yogurt lemon cake

serves 8-10 people

ingredients:

cake:-

125 g butter, softened

125g (1/2 cup) caster sugar

3 eggs

zest and strained juice of 1/2 lemon

200g (1 1/2 cups) self-raising flour

200g (3/4 cup) yogurt (i used vanilla chobani yogurt)

syrup:-

1/3 cup water

150g (3/4 cup) sugar

directions:

preheat oven to 180 degrees.

cream butter and caster sugar until pale and light. beat in eggs, one at a time. (it may look a bit curdled but don’t worry, it will be fine.) gently fold in the lemon zest; flour and then fold in the yogurt.

use a spatula to scape into a lined, 20cm cake tin, making the center a little lower than the edges.

bake for about 30 to 40 minutes or until skewer inserted in the centre comes out clean.

about 5 minutes before the cake is ready, heat the water, sugar and lemon juice in a small saucepan and simmer for 5 minutes. when the cake is cooked, leave it in the tin, poke a fine skewer all over the top (about 30 times) and spoon the hot lemon syrup over. try to be sure the syrup soaks evenly into the holes.

allow the cake to cool in the tin and serve with lightly whipped cream and tea/coffee.

enjoy!