Syrupy Lemon and Yoghurt Cake

6921

8Serves

EasyDifficulty

25 MINSPreparation

1 HR 0 MINSCooking

A deliciously moist dessert cake, that can be enjoyed at any time of the year

Ingredients

250g unsalted butter, softened
1 cup caster sugar
2 teaspoons finely grated lemon rind
1 vanilla bean, split lengthways, seeds scraped,
pod reserved
4 eggs, lightly beaten
1/2 cup self raising flour, sifted
3 teaspoons baking powder, sifted
1 1/2 cups fine semolina
1/2 cup almond meal
1 cup Greek style natural yoghurt
1 cup sugar
1/2 cup water
2 large lemons, thinly sliced
Greek style natural yoghurt, for serving

Method

  1. Using an electric mixer, beat butter, sugar,
  2. lemon rind and vanilla seeds until pale and
  3. fluffy. Add eggs one at a time, beating well
  4. between additions.
  5. Fold in the combined flour, baking powder,
  6. semolina and almond meal, alternately with
  7. the yoghurt.
  8. Spoon batter into a buttered, base-lined 24cm
  9. cake tin. Bake at 180°C for 50-55 minutes or
  10. until cooked when tested with a skewer.
  11. To make Syrupy Lemons, combine sugar,
  12. water and reserved vanilla pod in a saucepan
  13. and stir until sugar dissolves. Bring to the boil
  14. and simmer for 3-4 minutes. Add lemon slices,
  15. reduce heat and cook for a further 5 minutes
  16. or until lemons are tender. Remove lemons
  17. from syrup and cool.
  18. Cool cake in tin for 10 minutes, before
  19. drizzling with 3/4 of the cooled syrup. Stand
  20. for a further 10 minutes before turning onto a
  21. cooling rack and decorate with lemon slices.
  22. Serve each slice with a dollop of extra yoghurt
  23. and remaining syrup.
Handy Tips

When making syrup cakes make sure that the cake is warm and the syrup is cool before drizzling (or vice versa).

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Calcium
0
Carbohydrates
0
Energy
0
Fat Total
0
Fat Saturated
0
Fibre
0
Iron
0
Protein
0
Sodium
0
Sugar
0