I’m a fanatic of two things: cooking (when I feel like it), and lemon desserts (when I’m craving it). Being a cooking fanatic, I loved watching MasterChef when I had lots of spare time, and few things to do Some of the recipes they cooked up on the show were plain amazing – and when I stumbled across their lemon yoghurt cake with syrup, I knew I had to try it – I got that lemon-dessert craving, after all!
I made very few modifications to the recipe, mainly for the syrup – I’d love to make this cake again, and when I do, I’d put a little less lemon juice in the syrup, and maybe a few extra tablespoons of sugar into the cake batter becaue it didn’t seem to have absorbed enough syrup to sweeten it. That is kind of my fault though, because I simmered my syrup for a bit more than needed, which made it as thick jam! At the time I wanted the cake finished and eaten, so I didn’t water it down – I should have!
I hope you give this cake a go, I think it’s a really tasty and an easy to prep dessert – and low in fat, too!
1 cup caster sugar
1/2 cup vegetable oil
2 cups self-raising flour, sifted
2 lemons, juiced, plus 2 tsp finely grated lemon zest
1 cup Greek style yoghurt, extra to serve if desired
2 tbs water
1/2 cup caster sugar
1/3 cup lemon juice
zest of 2 lemons peeled into strips
Preheat the oven to 180 degrees celsius.
Grease a 22cm round spring-form cake pan (line with baking paper if desired).
Whisk eggs and sugar for a few minutes with an electric mixer until pale and creamy.
Add the lemon juice and zest and whisk for another minute.
Use a spoon to stir in the flour, yoghurt and oil until smooth.
Pour into prepared cake pan and bake for 45 minutes (until a skewer comes out clean).
As the cake bakes, cover the bottom of a small saucepan with a few centimetres of water and bring to a boil.
Add in the zest and leave to boil for a minute.
Drain and retain the zest strips (I retained 2 tbs of the water for the syrup).
Combine the sugar, lemon juice and water in the saucepan and place on low heat until the sugar dissolves.
Stir for a few minutes, until slightly thickened.
Use a skewer to poke 15-20 holes all over the cake.
Pour half the hot syrup over the cake and allow to sink in – add more syrup and stand the cake in the pan for half an hour.
Dish up and drizzle any remaining syrup if desired.
Serve with Greek-style yoghurt or ice cream.