Lemon Yoghurt Cake

Lemon Yoghurt Cake
Serves: 10
Preparation: 10 Minutes
Cooking: 45-50 Minutes
Ingredients
2 lemons, juiced and zested
3 eggs
1 cup brown sugar
1 ½ cup self-raising flour
1 cup plain yoghurt
½ cup olive oil
Lemon syrup
1/4 cup lemon juice
½ cup brown sugar
Zest of 1 lemon
Method
Preheat oven to 180°C and grease a 20cm cake tin
Place eggs and sugar into a bowl and whisk until creamy. Add lemon juice and zest and whisk until combined
Sift in flour and mix in yoghurt and oil until smooth
Pour mixture into cake pan and bake for 45 minutes or until a skewer inserted comes out clean
Add lemon syrup ingredients to a saucepan, stir and place over a low heat. Simmer for 2-4 minutes or until sugar has dissolved and syrup thickened slightly
Using a knife or skewer, poke 8-10 holes in the cake and then pour syrup over the cake. Top with lemon zest and serve