Ingredients
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Melted butter or margarine
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1 lemon
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100g butter or margarine
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150g caster sugar
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2 eggs
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160g (2/3 cup) yoghurt
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175g self-raising flour, sifted
Method
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1Preheat oven to 180°C. Grease a 20cm ring cake pan with the melted butter or margarine.
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2Finely 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.
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3Add eggs, one at a time, beating well after each addition. Add yoghurt and reserved rind. Beat until combined.
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4Gently 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.
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5Stir 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.
Source: taste.com.au
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