Lemon Yoghurt Cake

A couple of people recently suggested I start a food blog ... so I thought I'd resurrect the one I started way back when...

To get back in the swing of things, here's my famous-in-Lower-Hutt Lemon Yoghurt Cake.

125gm butter, softened
2 t grated lemon rind
1 c sugar
3 eggs
1 c plain flour
1 1/2 t baking powder
1/2 c greek yoghurt
juice of half a (large) lemon

1/4 c lemon juice
1/4 c sugar

Beat butter, lemon rind, sugar and eggs together until light and fluffy.

Sift flour and baking powder together.  Mix yoghurt and lemon juice in another bowl.  Alternately fold flour and yoghurt into egg mixture, mixing until smooth.

Pour mixture into a greased, lined 20cm round cake tin.  I use a springform one as it makes things easier once it's out of the oven.

Bake at 160 C (fan forced) for 45 mins or until cake springs back when lightly touched.  Leave in tin for 5 - 10 minutes before turning out onto wire rack.

While cake is baking, combine lemon juice and sugar in a small saucepan.  Stir over medium heat until sugar is dissolved.  Pour syrup over warm cake (put it on a plate first else it'll end up all over your bench!!)