Orange and Lemon Yogurt Cake
Ingredients
- 250 ml yoghurt
- 125 g butter
- 1 cup caster sugar
- 2 lightly beaten eggs
- 2 tablespoons lemon juice
- 1 tablespoon orange juice
- 1 tablespoon lemon zest, grated,
- 1 tablespoon orange zest, grated
- 1 12 cups sifted self-raising flour
- 12 teaspoon bicarbonate soda
- 12 cup sugar
- 12 cup water
- 2 tablespoons lemon juice
- 1 tablespoon orange juice
- lemon rind, fresh, cut into strips
- orange rind, cut into strips
Directions
Oven temperature 350F/180C/Gas 4. Beat butter and sugar until light and creamy.Add eggs and beat well.
In a separate bowl, stir yoghurt, juice, rind, sifted flour and bicarb together.
Add to egg mixture and mix until well combined.
Spoon into a greased 23 cm cake tin (9-inch) and bake for 45 minutes or until cake is cooked when tested with a skewer.
While the cake is baking, make the syrup.
Syrup:.
Put sugar, water, juice and rind in a saucepan.
Over a low heat stir until sugar has dissolved.
Allow syrup to simmer for 4 minutes then pour it over the cake while it is hot.
Serve warm with a dollop of Greek yoghurt, or cold with a cup of tea.