Lemon Yoghurt Cake

Lemon Yoghurt Cake

serves 8
cooking time 1 hour

I am not a great cake lover, but every now and then I crave something that is sweet and moist, this cake is it for me. I have made it as a dessert in the past and served it with a dollop of cream fraiche and toasted almonds, or if its just for the family a dollop of natural yoghurt on the side works just as well.

Ingredients

250g unsalted butter
200 g castor sugar
zest of 1 lemon
4 eggs
50 g plain flour
2 1/2 teas baking powder
250 g fine semolina
juice 1 lemon
200 g ground almonds
200 g plain yoghurt
Syrup
3/4 castor sugar
3/4 lemon juice
1 tbs water

Method

Preheat oven 170c.
Cream butter and sugar together until pale, add the eggs one at a time.
Add the lemon zest.
Mix in the yoghurt, lemon juice, flour and baking powder.
Gently fold in the semolina and ground almonds.
Pour into a greased 23cm spring form pan and bake for 1 hour or until a skewer comes out clean.
To make the syrup combine the lemon juice, sugar and water in a small saucepan, bring to the boil, reduce the heat and simmer for 5 minutes.
When the cake is cooked remove from the oven and pierce all over with a skewer, pour the syrup over the cake and allow it to soak in.
Leave the cake in the pan for 1/2 hour before transferring to a platter.