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Orange and Lemon Yogurt Cake



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.
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.