Lemon Syrup Cake

• 200g butter
• 1 Tbsp grated lemon zest (about one lemon)
• 1 1/4 cups caster sugar
• 3 eggs
• ¾ cup EasiYo Greek Style Unsweetened Yogurt
• 1 cup self-raising flour
• 1/2 cup plain flour

• 1/3 cup lemon juice (approx. 2-3 lemons)
• 1/4 cup sugar

Method
Lemon Cake

Preheat oven to 180°C.  Grease a 20cm bundt cake tin.

In a bowl cream butter, lemon zest and sugar until light and fluffy.

Add the eggs one at a time and continue to beat the mixture.

Stir in the yogurt, then sift in both kinds of flour and mix until smooth.

Pour mixture into cake tin.

Bake in a preheated oven for 30-40 minutes or until a skewer inserted in the centre of the cake comes out clean.

Cool in the tin for 5 minutes.

Lemon Syrup

While the cake is cooling in the tin, combine the lemon juice and sugar in a small saucepan over medium heat, stirring constantly until the sugar has dissolved and the syrup boils. 

Turn out on a wire rack and pour the hot syrup evenly over the cake.

Serve with a generous dollop of EasiYo Greek Style Unsweetened Yogurt on the side and some lemon zest swirls.