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 1

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.

Lemon drizzle cake 2