Lemon yoghurt cake

The combination of yoghurt and lemon in this syrup cake results in a lovely fresh flavour and good keeping quality.

TWAM-20170520 EMBARGO FOR TWAM 20 May 2017 NO REUSE WITHOUT PERMISSION Tamara Milstein-Newing Lemon yoghurt cake Pic: supplied

The combination of yoghurt and lemon in this syrup cake results in a lovely fresh flavour and good keeping quality. If you like, swap the lemon for oranges or limes for an interesting alternative.

250g butter

220g caster sugar

Zest of 2 lemons

5 large eggs, separated

250g Greek-style yoghurt

300g self-raising flour

¼ teaspoon salt

Syrup

200g sugar

210ml water

Juice and zest of 2 lemons, zest cut into fine strips

Preheat oven to 180°C. Grease a Bundt pan or tube tin. Using electric beaters, cream butter, sugar and lemon zest until thick and fluffy. Reduce mixing speed to low and add egg yolks one at a time. Add yoghurt and mix well. Add flour and salt to batter; mix to incorporate. In a separate bowl, beat egg whites until stiff then gently fold into batter. Pour batter into prepared tin and bake for 50-60 minutes. Meanwhile, to make the syrup, combine sugar, water, lemon juice and zest in a saucepan over medium heat and bring to the boil. Simmer for 10 minutes, then cool. Strain syrup through a sieve, reserving strips of zest. When the cake has cooked, slowly pour syrup over cake while still in tin. When all the syrup has been absorbed and the cake is cool, turn out onto a platter. Decorate with reserved lemon zest strips and serve with thick cream, flavoured with cinnamon or nutmeg.

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Tamara Milstein-Newing is an Australian cook, teacher, artisan cheesemaker and author of six cookbooks. Recipe from the revised edition of Bake Your Cake & Eat It Too by Tamara Milstein-Newing (New Holland, $29.99). Photography: Rochelle Seator 