Slowly pour the hot lemon syrup over the cake, giving it time to sink in before adding more.
Leave the cake to fully cool in the cake pan before serving.
Lemon Syrup
While the cake is baking prepare the lemon Syrup. Add the lemon juice and sugar to a small saucepan.
Heat over medium heat, stirring occasionally for about 2-3 minutes or until the sugar has fully dissolved
Serving and Storing
Slice the cake and serve with a dollop of yoghurt.
Store the cake in an airtight container at room temperature for 3-4 days. The cake will stay super moist from the lemon syrup so it’s a great make ahead cake.
To Freeze place the cake in an airtight container or freezer bag and into the freezer for up to 3 months. To serve remove the cake from the freezer and let it defrost fully at room temperature before serving.
