lemon cake

I had a really strong craving for a really nice, moist, lemony lemon cake around September last year. After searching for recipes online, I decided on a lemon cake recipe which I had noted down some years ago, but had never gotten around to trying, until then. I don't need to look anywhere else for a lemon cake recipe - this is it. I did increase the amount of lemons used to 3, as I didn't think the original quoted amount of zest and juice of 1/2 a lemon would be sufficient to meet my ultra lemony requirements.

Yoghurt lemon syrup cake

Ingredients

• 125g butter, softened
• 200g (1 cup) caster sugar
• 3 eggs
• zest of 3 lemons
• juice of 1 lemon
  
• 200g (1½ cups) self-raising flour
• 200g (3/4 cups) natural yoghurt
• 1/3 cup water
• 150g (3/4 cup) sugar

Method

Preheat oven to 180C. Grease and line 20cm round tin.

Cream the butter and caster sugar until pale and light.

Beat in the 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 and flour and then fold in the yoghurt.

Use a spatula to scrape into the cake tin, making the centre a little lower than the edges. (You might be able to tell from the picture below that I paid no attention to this step, as mine came out quite cracked and dome-shaped)

Bake for about 30-40 minutes or until a 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 should do it) and spoon the hot lemon syrup over. Try to do this so the syrup soaks evenly into the holes.

Allow the cake to cool in the tin.

(Unfortunately I can't quite remember where I found this recipe, but I suspect it was smh related...)


















that huge gaping hole in the cake is what hubby and I managed to consume as soon as the cake was cool enough to eat