betty's lemon yogurt syrup cake - super moist.
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This recipe makes a large fluted ring tin cake and comes from a magazine from years ago. Perfect warm or cold with or with out a dollop of fresh cream or yogurt. Light and tangy with an almost pound cake texture. A great way to use up those lemons. Presents and travels well. Be sure to use plain style GREEK yogurt as it has more solid texture.
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yield
12 slices
prep time
15 Min
cook time
50 Min
method
Bake
Ingredients For betty's lemon yogurt syrup cake - super moist.
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1 cup butter, softened
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3 teaspoons grated lemon rind
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3/4 cup super fine sugar (caster sugar)
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3 eggs
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1 1/4 cup greek style plain yogurt
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1/4 cup fresh lemon juice
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1 1/2 cups self raising flour
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1/2 cup flour
- LEMON SYRUP
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1/2 cup fresh lemon juice
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3/4 cup super fine sugar (caster sugar)
How To Make betty's lemon yogurt syrup cake - super moist.
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1Pre-heat your oven to 375oF/180oC and well grease a 10 inch (24cm) fluted ring tin.
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2Beat the butter, rind and sugar until thick and pale. Add the eggs one at a time and mix well after each.
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3Add half the yogurt and lemon juice and gently fold. Sift the flours and add in half. Repeat using the remaining yogurt and lemon, stir. Add remaining flour and stir.
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4Carefully spread into the prepared pan and bake for 50 minutes OR until a skewer comes out clean. Cool in the pan for 10 minutes and turn out on to a wire rack OVER (on top of) a baking tray.
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5While the cake is cooling the tin make your lemon syrup: Place all the ingredients in a smallish saucepan and stir over a low heat. Stir until the sugar is dissolved. Bring to a boil for 3 minutes (to reduce the liquid)
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6Pour the hot liquid over the warm cake. The baking tray saves your bench from a big mess.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Betty's Lemon Yogurt Syrup Cake - Super Moist.:
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