This article was written for Annabel & Grace, which is now part of Rest Less.
Gooey Lemon syrup cake
125g softened butter
250g caster sugar
2 large eggs
1 cup Greek yoghurt
1 tsp pure vanilla extract
zest 2 lemons
3 tbspn lemon juice
400g self raising flour
½tsp bicarbonate of soda
1 cup caster sugar
1 cup water
4 tbspn lemon juice
2 lemons, finely sliced
Preheat oven to 180 ℃. Grease and line a 23cm cake tin with removable base. Cream together the butter and sugar until light and fluffy.
Add eggs individually and continue to mix until the mixture is well blended.
Add the yoghurt, vanilla, lemon zest and juice and mix again.
Fold in the flour and the bicarbonate of soda.
Smooth the mixture in to the cake tin and bake for 45 mins.
Whilst it is baking you can prepare the syrup.
Dissolve the sugar in water and lemon juice over low heat and them add the lemon slices to soften taking about 10 minutes. Set aside. When the cake is baked, use a skewer to puncture the surface with lots of holes: this is to allow the entire cake to be saturated with syrup.
Pour all of the syrup evenly across the cake.
arrange the lemon slices as you wish.
Allow the cake to cool for a while, and then carefully lift it onto a serving plate. (Greek yoghurt is particularly good with this.)