The perfect balance of sweet and tang this cake makes a stunning afternoon tea treat.
juiced and zested
self raising flour
Preheat oven to 180C. Grease pan and line base and side with baking paper.
Using egg whip. Add eggs and sugar and mix on speed 4 for 2 minutes.
Add lemon and zest and mix on speed 1 for 1 minute
Add flour, yoghurt and oil and mix speed 1 for 50 seconds
Pour into prepared pans and bake in the oven for 45 minutes or until a skewer inserted comes out clean.
Add sugar and lemon juice to main bowl and heat to 90 speed 2 for 4 minutes or until slightly thickened and sugar is dissolved
Poke 15 or so holes in cake and pour syrup over evenly. Let soak into cake for 15 minutes before serving.
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