LEMON CAKE

Ingredients
Lemon Yoghurt Cake
3 Eggs
1 Cup / 200g White Sugar
Zest 2 Lemons
Juice 1 Lemon
2 cups / 250g Flour
1 tsp Baking Powder
1/2 tsp Salt
1 Cup / 250ml Greek Yoghurt
1/2 Cup / 125ml Vegetable Oil
Lemon Syrup
1/2 Cup / 100g White Sugar
1/3 Cup / 85ml Fresh Lemon Juice
Instructions
Lemon Yoghurt Cake
Preheat the oven to 180C / 350F. Line and grease an 8″ or 20cm cake pan.
In a medium sized mixing bowl add the eggs and sugar. Use a hand mixer or whisk to beat the ingredients together until it reaches the ribbon stage. This is when the mixture falls in ribbons on the surface
Zest two lemons and juice one. Add it to the mixing bowl along with the oil and yoghurt. Whisk the mixture together for a minute until everything is well combined
Add the dry ingredients, the flour, baking powder and salt to the bowl and fold the lemon yoghurt cake batter together until just combined, being careful not to over mix
Pour the batter into a lined and greased 8″ or 20cm cake pan. Place the oven for about 40-45 minutes or until golden brown and a cake tester inserted into the middle comes out clean.
When the cake has fully baked remove it from the oven. Before it cool take a skewer and poke holes all over the cake.
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