Now that I have settled into my new home. I have started to bake more often.It is amazing how much slower I am in the new kitchen. I really had the last place working like a well oiled piece of machinery. I am still finding places for everything and trying to make it work.I don’t have enough power points and have to carry my Kitchen aid from one end of the kitchen to the other. The oven is great and I have found it is better if I set it below the temperature suggested.
Lemon and Yoghurt Cake is a lovely moist offering. The cake is very popular with my friends and is lovely with a cup of tea. I like to make it in my ring tin that has ridges in it and make the cake look luxurious.
Here is the recipe for your enjoyment.
Lemon Yoghurt Cake

• Melted butter or margarine

• 1 lemon

• 100g butter or margarine

• 150g caster sugar

• 2 eggs

• 160g (2/3 cup) yoghurt

• 175g self-raising flour, sifted (exchange for almond meal or gluten free flour)


Preheat oven to 180°C. Grease a 20cm ring cake pan with the melted butter or margarine.Finely grate the lemon rind, then juice the fruit. Measure 2 tbs of the lemon juice and reserve for the syrup. Use electric beaters to beat butter and 100g of the sugar in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Add yoghurt and reserved rind. Beat until combined.Gently fold in the sifted flour with a large metal spoon until combined. Spoon the mixture into the prepared cake pan and smooth the surface.

Bake in pre- heated oven for 20-25 minutes or until a skewer inserted into the centre comes out dean. Remove from oven and place cake pan on a wire rack. Meanwhile, to make the syrup, combine the reserved 2 tbs of lemon juice and remaining 50g caster sugar in a small saucepan.Stir over medium heat until sugar dissolves. Bring to the boil and simmer over medium to low heat for 2-3 minutes or until slightly thickened. Pour the hot lemon syrup over warm cake and then cool the cake in the pan. To serve, turn the cake onto a serving plate and remove the cake pan.

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