Lemon yoghurt cake

Method

• 1
  Preheat oven to 180°C. Grease a 20cm ring cake pan with the melted butter or margarine.
• 2
  Finely grate the lemon rind, then juice the fruit. Measure 2 tablespoons of the lemon juice and reserve for the syrup. Use electric beaters to beat butter and 100g of the sugar in a bowl until pale and creamy.
• 3
  Add eggs, one at a time, beating well after each addition. Add yoghurt and reserved rind. Beat until combined.
• 4
  Gently fold in the sifted flour with a large metal spoon until combined. Spoon the mixture into the prepared cake pan and smooth the surface. Bake in pre- heated oven for 20-25 minutes or until a skewer inserted into the centre comes out dean. Remove from oven and place cake pan on a wire rack. Meanwhile, to make the syrup, combine the reserved 2 tablespoons of lemon juice and remaining 50g caster sugar in a small saucepan.
• 5
  Stir over medium heat until sugar dissolves. Bring to the boil and simmer over medium to low heat for 2-3 minutes or until slightly thickened. Pour the hot lemon syrup over warm cake and then cool the cake in the pan. To serve, turn the cake onto a serving plate and remove the cake pan.