Greek lemon yoghurt cake
- 250g butter, at room temperature
- 300g sugar
- 4 large eggs
- 15ml (1 tbsp) lemon zest
- 300g cake flour
- pinch of salt
- 5ml (1 tsp) bicarbonate of soda
- 5ml (1 tsp) baking powder
- 15ml (1 tbsp) vanilla extract
- 250ml (1 cup) yoghurt
- 200g almonds, finely chopped
- 125ml (½ cup) lemon juice
- 125ml (½ cup) water
- the peel of 1 lemon
- icing sugar, to serve
Preheat the oven to 180°C. Lightly grease a 20cm springform cake tin.
Cream the butter and 200g of the sugar together until light and fluffy.
Add the eggs and lemon zest, and mix thoroughly.
Sift the flour, salt, bicarbonate of soda, baking powder and vanilla extract together. Add to the butter mixture, alternating with the yoghurt, and then fold in the nuts.
Spoon into the cake tin and bake until cooked, about 1 hour.
Mix the lemon juice, remaining sugar water and lemon peel in a small pot. Stir over high heat until the sugar has dissolved and the mixture is a bit syrupy.
Once the cake is cooked, immediately pour over the warm syrup and allow it to cool in the pan to absorb all of the syrup. Turn onto a serving plate. Dust with the icing sugar to serve.