Ingredients
Instructions
- Pre-heat oven to 180C degrees (375F degrees).
- Place butter and sugar in a bowl and beat until light and creamy.
- Add eggs and beat well.
- In a separate bowl, stir together yoghurt, lemon juice, rind, sifted flour and bicarb.
- Add to egg mixture and mix until well combined.
- Spoon mixture into a greased 23 cm cake tin and bake for 45 minutes or until cake is cooked when tested with a skewer.
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- Syrup-----------.
- Place sugar, water, lemon juice and rind into a saucepan.
- Cook, stirring over a low heat until sugar has dissolved.
- Allow syrup to simmer for 4 minutes, then immediately pour syrup over cake while it is hot and still in the tin.
- Allow cake to stand for 5 minutes and serve with a dollop of Greek Yoghurt.