Lemon Yoghurt Syrup Cake Recipes

GLAZED LEMON CAKE RECIPE

Steps:

• Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Grease a 20 cm / 8" cake pan with butter.
• Place Wet ingredients in a bowl. Whisk until combined.
• Sprinkle over flour, baking powder and salt. Whisk until smooth - few small lumps is ok.
• Pour into pan - it should be fairly thick but pourable (see video). Bake for 50 minutes or until a skewer comes out clean.
• Remove metal ring and cool on rack then glaze.

LIGHTER LEMON DRIZZLE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly oil a 20cm round x 5cm deep cake tin and line the base with baking parchment. For the cake, put the flour, baking powder, ground almonds and polenta in a large mixing bowl. Stir in the lemon zest and sugar, then make a dip in the centre. Beat the eggs in a bowl, then stir in the yogurt. Tip this mixture along with the oil into the dip (see step-by-step number 1), then briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.
• Spoon the mixture into the tin and level the top (step 2). Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.
• While the cake cooks, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and 75ml water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.
• Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar. Use a skewer to make lots of small holes all over the top of the cake (step 3). Slowly spoon over half the lemon syrup (step 4) and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.

GREEK YOGURT CAKE SOAKED IN SYRUP RECIPE (YIAOURTOPITA)

Steps:

• To prepare the syrup for this Greek yogurt cake, add all the ingredients for the syrup in a small pot and bring to the boil. Boil for about 2-3 minutes, until the sugar has dissolved and the syrup has slightly thickened. Leave aside to cool.
• To prepare the Greek yogurt cake (yiaourtopita), divide the eggs into yolks and whites. Place the egg whites in the mixer's bowl, along with a pinch of salt. Make sure your egg whites, bowl and whisk attachments are clean and free of any water. Whisk the egg whites until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues). Place the mixture in a bowl and set aside.
• In another bowl, sift the flour and the baking powder and blend.
• Use an electric mixer, to mix the butter and sugar for about 15 minutes, until the butter is creamy and fluffy (it is very important that the butter is at room temperature). Add the egg yolks, one at a time, whilst mixing, allowing time for each one to be absorbed, before adding another. Add the yogurt, the orange and lemon zest and the vanilla extract and blend to combine. Add 1/3 of the sifted flour and blend, using a maryse spatula. Add 1/3 of the meringues and blend with light circular movements from the bottom up. Repeat with the rest of the flour and meringue (adding 1/3 of the flour and 1/3 meringue and then the remaining flour and meringue).
• Preheat the oven to 190C (both top and bottom heating elements on). To bake the Greek yogurt cake, use a round cake tin, approx. 26cm in diameter. Butter the bottom and sides of the tin and pour in the mixture.
• Place the cake in the preheated oven, on the lower rack, turn the heat down to 175C and bake for 50-60 minutes, until nicely coloured and cooked through. Check if it is ready, by sticking in the middle of the cake a wooden skewer or toothpick. If it comes out clean, then the cake is ready.
• To finish the Greek yogurt cake, ladle slowly the cold syrup over the hot cake, allowing each ladle of the syrup to be absorbed, before ladling again. Allow time for the syrup to be absorbed.
• This Greek yogurt cake is ideally served cold, not hot, with a fresh fruits, yogurt or ice-cream . Enjoy!

LEMON YOGHURT SYRUP CAKE

Steps:

• Preheat oven to 180C. Grease and line a 23-centimetre cake tin with removable base. Cream butter and sugar in an electric mixer until light and fluffy. Add eggs, one at a time and continue to mix until combined. Add yoghurt, vanilla, lemon zest and juice and mix. Add flour and bicarbonate of soda and gently fold through. Put mixture in cake tin and smooth the surface. The mixture will be quite firm. Bake for 45 minutes, or until cake is cooked through. Meanwhile, make the syrup. Combine sugar, water and lemon juice in a small saucepan and cook over low heat to dissolve the sugar. Add lemon slices and simmer for 10 minutes, to soften the lemons. Set aside. When cake is cooked, remove from oven and poke all over with a bamboo skewer, to make lots of small holes. Slowly pour the lemon syrup over the hot cake until it is all absorbed. Place the lemon slices decoratively on top. Allow to cool, then remove from tin.