Lemon Drizzle Cake
June 03, 2016
"From our Saturday newspaper. Times and serving size are estimated."
- FOR SYRUP
- Serving Size: 1 (147.1 g)
- Calories 303
- Total Fat - 11.6 g
- Saturated Fat - 6.8 g
- Cholesterol - 68.8 mg
- Sodium - 154.6 mg
- Total Carbohydrate - 49 g
- Dietary Fiber - 2.4 g
- Sugars - 32 g
- Protein - 4.5 g
- Calcium - 79.1 mg
- Iron - 0.9 mg
- Vitamin C - 37.9 mg
- Thiamin - 0.1 mg
Cream butter, lemon zest and the sugar until they are light and fluffy and then add the eggs one at a time, beating well before the next egg is added.
Sift together the flour and baking powder.
Add the lemon juice, yoghurt and the sifted flour to the main mixture and lightly mix together.
Turn into a 20cm to 22cm tin which has been greased and the bottom lined with a piece of greaseproof paper.
Bake in a 160C preheated oven for 30 to 40 minutes or until the cake is form to the touch.
Meanwhile combine the sugar, rind and juice in a small saucepan.
When the cake is cooked remove from the oven and allow to site for 1 minute and then turn the cake out on to a cake cooler.
Move to a serving plate while still warm and pour on the syrup a little at a time, being sure to take syrup to up to the edges.
As an optional extra you could served with some glaced lemon strips.
Tips & Variations
No special items needed.