Lemon Yoghurt Syrup Cake

The last time I made this cake, it was for a fundraising event at a church.  While the jumbo sale involving everyone's bits and pieces was not making much money, baked goods at the cake stall was doing a roaring trade, and I was delighted to see my lemon yoghurt syrup cake snapped up in no time.  I love visiting cake stalls at festivals and events.  They always have such a wide range of homemade goodies beautifully displayed.  I enjoy the vibes and the sense of community when people get together to do things for a good cause, and I often pick up interesting ideas and recipes talking to fellow bakers.  This is a cake to make when there are plenty of lemons around, from your tree or someone else's tree.  The use of Greek yoghurt makes the cake super moist.  I like to serve individual slices with extra yoghurt on top.

Serves 8-10

INGREDIENTS

• 3 eggs
• 1 cup caster sugar
• juice of 2 lemons (about ¼ cup)
• grated zests of 2 lemons
• 2 cups self-raising flour, sifted
• 1 cup Greek yoghurt, plus extra to serve
• ½ cup vegetable oil

Lemon syrup:

• zest of 2 lemons, peeled into fine strips
• ⅓ cup lemon juice
• ½ cup  castor sugar

METHOD

1. In a large bowl, whisk eggs and sugar with an electric mixer for about 4 minutes or until pale and creamy.  Add lemon juice and zest, then whisk for another minute.
2. Stir in flour, yoghurt and oil until well combined.
3. Spoon mixture into a 23cm /9" round springform or loose-base cake pan which has been greased and lined with baking paper.  Bake in a preheated 180°C/350°F oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.

While the cake is baking in the oven, make the lemon syrup:

1. Place the zest strips in a small saucepan of boiling water for 1 minute.  Drain and reserve the strips.  
2. In the same pan, combine sugar, lemon juice and 2 tablespoons water and cook over low heat until the sugar dissolves.  Continue to simmer for a few minutes until it is thickened, stirring with a spoon.
3. Transfer the zest strips to the pan to mix with the syrup.

When the cake is done, use a skewer to poke a dozen holes over the surface of the cake.  Pour half of the hot syrup over the cake, a little at a time.  Remove the cake from the pan and drizzle over the remaining syrup.  Arrange the zest strips on top of the cake.  Serve with extra Greek yoghurt.

Source (with adaptations): Bronwen Warden at taste.com.au