Lemon Drizzle Cake

I saw this recipe over at Passion Fruit Garden and if Glenda says its a winner then it is a must try.  Thanks Glenda, we thoroughly enjoyed this lovely cake, although think it would be as lovely without the syrup over the top.

Lemon Drizzle Cake

Ingredients

Cake

125g butter
Zest of 2 lemons
1¼ cups caster sugar
2 eggs
¼ cup lemon juice
¾ cup natural yogurt
1¼ cups flour
1½ tsp baking powder

Syrup

¼ cup sugar
Zest of one lemon
⅛ cup lemon juice

Optional:  Powdered sugar for decorating

Method

1. Preheat the oven to 160°C.
2. Line the bottom of a 20-22 cm cake tin with baking paper and grease the sides with butter.
3. Cream the butter, lemon zest and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each egg.
5. Add the lemon juice and yogurt and mix well.
6. Sift together the flour and baking powder and add to the main mixture – lightly mix together.
7. Place batter into the prepared tin.
8. Bake for 40 minutes or until the cake is firm to touch.
9. Meanwhile, combine the syrup ingredients in a small saucepan and heat to dissolve the sugar.
10. When the cake is cooked, remove from the oven, allow to sit for couple of minutes and transfer to a serving plate.
11. Whilst the cake is still warm,  pour the syrup evenly over it.
12. Once completely cooled, sprinkle with powered sugar.

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