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Lemon Syrup Cake

5 from 1 vote
Lemon cake with lemon syrup topping
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10
Course: Baking
Ingredients Method Notes

Ingredients
  

  • 2 Eggs
  • 3/4 Cup Vegetable Oil
  • 1 Lemon, finely grated rind
  • 1/4 Cup Lemon juice
  • 1 Cup Greek yoghurt
  • 1 3/4 Cup Castor sugar
  • 2 Cups Self Raising Flour
Lemon Syrup Icing
  • 1/3 Cup White Sugar
  • 1/3 Cup Lemon Juice

Method
 

  1. Preheat oven to 160C
  2. In a large bowl place the oil, eggs, lemon zest, sugar, yoghurt and lemon juice, whisk to combine.
  3. Sift in the flour and stir until smooth.
  4. Pour into a well greased large bundt tin or ring tin. (I use a silicone mould which doesn't need greasing)
  5. Bake for 20 minutes, reduce temperature to 150C and cook a further 30-40 minutes or until a skewer inserted in the cake comes out clean.
  6. Remove cake from oven and leave cake in tin to cool for 15 minutes.
  7. Combine extra sugar and lemon juice in a small bowl or jug.
  8. Remove cake from the tin and put onto a cake plate.
  9. While the cake is still hot spoon over the the sugar and juice mixture.
  10. Serve with thick cream.

Notes

Replacing the regular flour with equal parts gluten free flour and almond meal/flour works well and replacing yoghurt with coconut yoghurt easily makes this cake gluten and dairy free.
You could make the cake with any citrus or a mixture if you like, lime, orange, mandarin etc.  
This cake is delicious served with a dollop of lemon curd and thick cream.