The use of yoghurt in this recipe makes for a fluffier baked cake.
220g (1 cup) caster sugar
2 lemons, juiced, plus 2 teaspoons finely grated lemon zest
300g (2 cups) self-raising flour, sifted
280g (1 cup) Tamar Valley Greek Style Yoghurt, plus extra, to serve
125ml (1/2 cup) vegetable oil
2 lemons, zest peeled into strips
110g (1/2 cup) caster sugar
80ml (1/3 cup) lemon juice
Preheat oven to 180C. Grease pan, then line base and side with baking paper.
Using 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.
Stir 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.
Meanwhile, 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).
Using 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.