THE DAIRY KITCHEN
Syrupy Lemon and Yoghurt Cake
By THE DAIRY KITCHEN
Serves
8
Difficulty
Easy
Preparation
25 MINS
Cooking
1 HR 0 MINS
A deliciously moist dessert cake, that can be enjoyed at any time of the year
Ingredients
250g unsalted butter, softened1 cup caster sugar
2 teaspoons finely grated lemon rind
1 vanilla bean, split lengthways, seeds scraped,
pod reserved
4 eggs, lightly beaten
1/2 cup self raising flour, sifted
3 teaspoons baking powder, sifted
1 1/2 cups fine semolina
1/2 cup almond meal
1 cup Greek style natural yoghurt
1 cup sugar
1/2 cup water
2 large lemons, thinly sliced
Greek style natural yoghurt, for serving
Handy Tips
When making syrup cakes make sure that the cake is warm and the syrup is cool before drizzling (or vice versa).
Method
- Using an electric mixer, beat butter, sugar,
- lemon rind and vanilla seeds until pale and
- fluffy. Add eggs one at a time, beating well
- between additions.
- Fold in the combined flour, baking powder,
- semolina and almond meal, alternately with
- the yoghurt.
- Spoon batter into a buttered, base-lined 24cm
- cake tin. Bake at 180°C for 50-55 minutes or
- until cooked when tested with a skewer.
- To make Syrupy Lemons, combine sugar,
- water and reserved vanilla pod in a saucepan
- and stir until sugar dissolves. Bring to the boil
- and simmer for 3-4 minutes. Add lemon slices,
- reduce heat and cook for a further 5 minutes
- or until lemons are tender. Remove lemons
- from syrup and cool.
- Cool cake in tin for 10 minutes, before
- drizzling with 3/4 of the cooled syrup. Stand
- for a further 10 minutes before turning onto a
- cooling rack and decorate with lemon slices.
- Serve each slice with a dollop of extra yoghurt
- and remaining syrup.
