The use of yoghurt in this recipe makes for a fluffier baked cake.
INGREDIENTS
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220g (1 cup) caster sugar
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2 lemons, juiced, plus 2 teaspoons finely grated lemon zest
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300g (2 cups) self-raising flour, sifted
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280g (1 cup) Tamar Valley Greek Style Yoghurt, plus extra, to serve
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125ml (1/2 cup) vegetable oil
LEMON SYRUP
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2 lemons, zest peeled into strips
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110g (1/2 cup) caster sugar
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80ml (1/3 cup) lemon juice
METHOD
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Step 1Preheat oven to 180C. Grease pan, then line base and side with baking paper.
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Step 2Using an electric mixer, whisk eggs and sugar for 4 minutes or until pale and creamy. Add lemon juice and zest, then whisk for a further minute.
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Step 3Stir in flour, yoghurt and oil until smooth. Spoon into prepared pan and bake for 45 minutes or until a skewer inserted into centre comes out clean.
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Step 4Meanwhile, to make syrup,place zest in a saucepan of boiling water for 1 minute. Drain and reserve zest. Combine sugar, lemon juice and 2 tablespoons water in same saucepan and cook, stirring, over low–medium heat until sugar dissolves. Simmer for 3 minutes or until thickened, then return zest to pan. Makes 125ml (1/2 cup).
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Step 5Using a skewer, poke approximately 15 holes all over cake. Pour half the hot syrup over cake, allowing it to sink in, before adding more. Stand cake in pan for 30 minutes. Release from pan and drizzle with remaining syrup and serve with extra Greek-style yoghurt.
NUTRITION
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1701 kj
ENERGY
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15g
FAT TOTAL
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3g
SATURATED FAT
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1g
FIBRE
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7g
PROTEIN
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69mg
CHOLESTEROL
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249.62mg
SODIUM
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38g
CARBS (SUGAR)
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59g
CARBS (TOTAL)
All nutrition values are per serve