Lemon Yogurt Cake By Zarnak Sidhwa

Ingredients:

Butter 250 g
Grated Lemon Rind 3 tsp
Caster Sugar 3/4 cup
Eggs 3
Yoghurt 1 1/4 cups
Lemon Juice 1/4 cup
Floor 1 cup
Baking Powder 1 tsp
Yoghurt to serve
Lemon Zest to serve

Lemon Syrup:

Lemon Juice 1/4 cup
Caster Sugar 2/3 cup

Method:

Beat butter, lemon rind and sugar until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Transfer mixture to a large bowl. Add half the yoghurt and half the lemon juice. Stir to combine.
Shit Half the flour over butter mixture. Stir to combine.
Repeat with remaining yoghurt, lemon juice and flours.
Pour mixture into greased ring mold or a tin. Bake at 180 degrees C for 50 minutes or until a skewer inserted in cake comes out clean.
Cool in pan for 10 minutes. Turn out onto a wire rack over a baking tray.
Meanwhile, make lemon syrup: combine lemon juice sugar and 1/4 cup water in a saucepan, let cook until sugar has dissolved and the sauce has thickened.
Pour hot syrup over hot cake. Top with lemon zest. Serve with yoghurt.