Lemon yoghurt cake with syrup
Indulge in the zesty delight of our Lemon Yoghurt Cake with Syrup! This easy-to-make cake features fluffy eggs, tangy lemon zest, and rich olive oil, perfectly balanced with self-raising flour and a hint of sweet sugar. Enhanced with a syrupy lemon juice finish, this cake is moist, refreshing, and simply irresistible. Perfect for any occasion!
- 18 May 2024
- Cook time 50 min
- Prep time 40 min
- 10 Servings
- 6 Ingredients
Lemon yoghurt cake with syrup is a delightful and refreshing dessert that perfectly balances the tangy flavors of lemon with the creamy texture of yoghurt. This sweet treat is perfect for any occasion, offering a burst of citrusy goodness in every bite. Let's dive into how to make this zesty cake with a touch of syrup on top.
Ingredients:
Instructions:
In a large mixing bowl, beat the 3 eggs and 1/2 cup of sugar using an electric mixer on high speed until the mixture becomes pale and fluffy, about 3-5 minutes.
Add the 2 tablespoons of lemon zest to the egg and sugar mixture. Mix until well combined.
Sift the 2 cups of self-raising flour into the mixture. Gently fold it in using a spatula or the electric mixer on low speed, just until combined.
Pour in the 1/2 cup of olive oil and the 1/3 cup of lemon juice. Mix gently until the batter is smooth and well combined.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slowly pour the syrup over the cake, allowing it to seep into the holes and be absorbed by the cake. Ensure the syrup is evenly distributed.
Allow the cake to sit for at least 15 minutes to absorb the syrup completely before serving. Slice and enjoy your delightful Lemon Yoghurt Cake with syrup!
Tips:
- Ensure the eggs are at room temperature before mixing, as this helps in better aeration and a lighter cake.
- Use freshly grated lemon zest for the best flavor, and be careful to avoid the bitter white pith when zesting.
- For a more intense lemon flavor, let the syrup soak into the cake by poking small holes in the cake's surface before pouring the syrup.
- If you don't have self-raising flour, you can make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt.
- Be mindful not to overmix the batter, as this can result in a dense cake. Mix until just combined.
- For added moisture, you can incorporate a bit of yoghurt into the syrup mixture or even drizzle a little plain yoghurt on top before serving.
Enjoy your homemade Lemon yoghurt cake with syrup! This moist and flavorful cake is sure to impress your family and friends with its perfect blend of lemony tang and sweet syrup. Whether you serve it at a dinner party or enjoy it with a cup of tea, this cake is bound to become a favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 170kcal | 7% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 0.92g | 2% |
| Sugar 10g | 10% |
| Fat | |
| Fat 14g | 17% |
| Saturated 2.21g | 7% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 55mg | 10% |
| Vitamin B1 0.10mg | 9% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.48mg | 3% |
| Vitamin B6 0.01mg | 1% |
| Vitamin B9 18ug | 5% |
| Vitamin B12 0.15ug | 6% |
| Vitamin C 2.55mg | 3% |
| Vitamin E 0.17mg | 1% |
| Vitamin K 0.14ug | 0% |
| Minerals | |
| Calcium, Ca 14mg | 1% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.61mg | 6% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 70mg | 5% |
| Potassium, K 70mg | 2% |
| Selenium, Se 11ug | 20% |
| Sodium, Na 20mg | 1% |
| Zinc, Zn 0.54mg | 5% |
| Water | |
| Water 20g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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