Lemon Syrup Cake

• 200g butter
• 1 Tbsp grated lemon zest (about one lemon)
• 1 1/4 cups caster sugar
• 3 eggs
• ¾ cup EasiYo Greek Style Unsweetened Yogurt
• 1 cup self-raising flour
• 1/2 cup plain flour

• 1/3 cup lemon juice (approx. 2-3 lemons)
• 1/4 cup sugar

Method
Lemon Cake

1. Preheat oven to 180°C.  Grease a 20cm bundt cake tin.
2. In a bowl cream butter, lemon zest and sugar until light and fluffy.
3. Add the eggs one at a time and continue to beat the mixture.
4. Stir in the yogurt, then sift in both kinds of flour and mix until smooth.
5. Pour mixture into cake tin.
6. Bake in a preheated oven for 30-40 minutes or until a skewer inserted in the centre of the cake comes out clean.
7. Cool in the tin for 5 minutes.

Lemon Syrup

1. While the cake is cooling in the tin, combine the lemon juice and sugar in a small saucepan over medium heat, stirring constantly until the sugar has dissolved and the syrup boils. 
2. Turn out on a wire rack and pour the hot syrup evenly over the cake.
3. Serve with a generous dollop of EasiYo Greek Style Unsweetened Yogurt on the side and some lemon zest swirls.