Lemon Syrup

  • 1/3 cup lemon juice
  • 1/4 cup sugar



 Lemon Cake:

  • Preheat oven to 180°C.  
  • In a bowl cream butter, lemon zest and sugar until light and fluffy.
  • Beat the eggs, one at a time.
  • Stir in the yogurt, then sift in both kinds of flour. 
  • Mix until smooth.
  • Pour into a well-greased 20cm ring tin. 
  • Bake in a preheated oven for 30 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 sire rack and pour the hot syrup evenly over the cake.


Serve with a generous dollop of EasiYo Unsweetened Natural yogurt on the side and some lemon zest swirls.  

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