Yogurt Cake with Lemon Syrup Recipe



Yogurt Cake with Lemon Syrup Recipes

Ingredients :

125g unsalted butter

3/4 cup caster sugar

2 eggs, lightly beaten

2 tsp finely grated lemon rind

2 cups self-raising flour

2/3 cup plain yogurt

Lemon Syrup:

2/3 cups lemon juice

1/2 cupwater

rind of 1 lemon, cut into thin strips

Method :

Preheat oven to 180C. Brush a 20cm springform tin with melted butter or oil. Line base and sides with baking paper; grease paper. Using electric beaters, beat butter and sugar in a small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add rind; beat until combined. Transfer the mixture to a large mixing bowl. Using a metal spoon, fold in the sifted flour alternately with the yogurt. Stir until just combined and the mixture is almost smooth. Spoon mixture into prepared tin; smooth surface. Bake 45 minutes or until skewer comes out clean when inserted in the centre of the cake.

To make Lemon Syrup: combine juice, sugar and rind in a small pan. Stir over medium heat without boiling until sugar has completely dissolved. Bring to the boil, simmer for 3 minutes. Pour hot syrup onto hot cake and allow to stand in tin for 15 minutes before removing sides. Serve warm with whipped cream, if desired.

Note: Yogurt cake is usually served warm but it can also be served cold. Lemon syrup keeps well in a covered container in the refrigerator. It makes a refreshing drink mixed with soda water or sparkling mineral water.

Makes one 20cm cake


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