Lemon Yogurt Syrup Cake Brightens Those Dreary Winter Days

I adore eating this cake with a scoopful of ice cream. Nothing beats cake and ice cream, right?

Check out what Cate Can Cook had to say about this recipe:

As luck would have it one of my good friends turned 50 this week – now I had a reason to make a cake (like I really needed one!!) I would make this cake for her and take it along to tennis to share will all our friends (have you noticed how all of us food bloggers love to cook, then have to find some way of distributing the food around, so that we don’t actually eat it all ourselves!!!)

I never need a reason to bake a cake other than that I want to enjoy one 🙂



125g Kerrygold butter, softened
250g (1 cup) castor sugar
2 large eggs
1 cup greek yogurt
1 tsp pure McCormick vanilla extract
zest of 2 lemons
3tbs lemon juice
400g (2 cups) Gold Medal self-raising flour
1/2 tsp bi-carb soda

1 cup castor sugar
1 cup water
4tbs lemon juice
2 lemons, finely sliced


Preheat oven to 180C.

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 bi-carb soda and gently fold through.

Put mixture in cake tin and smooth surface. The mixture will be quite firm. Bake for 45 minutes, or until cake is cooked through.

Meanwhile, make 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 lemon. Set aside.

When cake is cooked, remove from the 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 all absorbed.

Place the lemon slices decoratively over the top.

Allow to cool, then remove from the tin.





Quick Tip: This cake tastes great with a cup of Earl Grey tea.

Thank you Cate Can Cook for this delicious recipe!