The lemon yoghurt syrup cake has a lovely tang. It is not overly sweet and the syrup soaks into the cake, without making it too wet. It's most delicious when served still slightly warm. Dollop with extra yoghurt if you like but it doesn't really need it.
125g butter, softened
250g castor sugar
2 large eggs
1 cup Greek yoghurt
1 tsp pure vanilla extract
zest of 2 lemons
3 tbsp lemon juice
400g self-raising flour
½ tsp bicarbonate of soda
1 cup castor sugar
1 cup water
4 tbsp lemon juice
2 lemons, finely sliced
Preheat oven to 180C. Grease and line a 23-centimetre cake tin with removable base.
Cream butter and sugar in an electric mixer until light and fluffy. Add eggs, one at a time and continue to mix until combined. Add yoghurt, vanilla, lemon zest and juice and mix. Add flour and bicarbonate of soda and gently fold through.
Put mixture in cake tin and smooth the surface. The mixture will be quite firm. Bake for 45 minutes, or until cake is cooked through.
Meanwhile, make the syrup. Combine sugar, water and lemon juice in a small saucepan and cook over low heat to dissolve the sugar. Add lemon slices and simmer for 10 minutes, to soften the lemons. Set aside.
When cake is cooked, remove from oven and poke all over with a bamboo skewer, to make lots of small holes. Slowly pour the lemon syrup over the hot cake until it is all absorbed. Place the lemon slices decoratively on top.
Allow to cool, then remove from tin.