Since my last Lemon Cake was a disaster I decided to give it another go. This time I used Chelsea’s recipe because every recipe I make from their site they turn out perfect. This cake is very quick to make and is delicious served with the syrup on the side or poured over the cake while still hot in the tin.
Lemon Yogurt Cake
Recipe adapted from Chelsea
1 cup White Sugar
Zest of 3 lemons
125g butter, softened
1 cup self-raising flour
¾ cup natural yoghurt (used Greek yogurt)
¼ cup lemon juice (2-3 lemons)
½ cup white Sugar
Extra yoghurt to serve (optional)
Preheat the oven to 170ºC. Grease a 20cm spring-form cake tin.
Blend the sugar and lemon zest in the food processor until fine. Add the softened butter and process until a pale coffee colour.
Add eggs one at a time and pulse to combine. Sift the flour before adding alternately with the yoghurt in two batches. Pulse after each addition.
Pour into prepared tin and bake for 45-50 minutes.
Serve drizzled with lemon syrup and plain yoghurt.
Lemon Syrup: Place the lemon juice and sugar in small saucepan and heat gently without stirring until the sugar dissolves.