Spring Dessert: Lemon Yogurt Cake With Syrup

 Image Via: Levana Cooks

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Ingredients

For The Cake

1 cup caster sugar

300 g self raising flour, sifted

275 g greek yogurt

125 ml vegetable oil

3 eggs

juice of 2 lemons

fine zest of 2 lemons

1 tsp baking soda

For The Syrup

1/3rd cup lemon juice

zest of 2 lemons in the form of long strips

1/2 cup caster sugar

 Image Via: Taste 

Directions

For The Cake

1. Pre-heat the oven to 180ºC.
2. Grease a round baking dish, 22 cm Ø approximately. Also line the bottom and edges with a baking sheet.
3. Now in a large bowl, using a mixer, whisk the eggs with sugar for about 4 to 5 minutes. The mixture should turn creamy and pale cream.
4. Now add lemon juice and zest and whisk for another minute.
5. Stir in yogurt, oil, baking soda and flour to form a smooth batter.
6. Empty the batter into the prepared baking dish and bake for 45 minutes. Check with a skewer. The skewer should come out clean.

For The Syrup

1. In a sauce pan boil the zest with a cup of water for a minute. Drain and keep the zest.
2. Now in the same saucepan add sugar, lemon juice and 2 tbsp water. Cook on medium heat till the sugar dissolves in water.
3. Simmer for another 2 to 3 minutes to thicken the syrup. Now add the zest.

Putting It Together

1. Poke about 15-18 holes in the cake evenly.
2. Pour half the hot syrup on the cake and let it sink in. Pour slowly allowing the syrup to sink.
3. Let the cake sit for about half an hour.
4. Remove from the dish and pour the remaining syrup.

The lemon yogurt tea-time cake recipe, is a perfect snack for early evenings. This cake is sweet, light and has a slight lemony tang. Its perfect for the spring as it lightly settles in your system. Tea is a great accompaniment and so is lemonade. You can warm it lightly before serving and preserve it for a couple of days in the refrigerator. Hope you enjoy this recipe. Do share your thoughts!

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