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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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