Place butter and sugar in a bowl and beat until light and creamy.
Add eggs and beat well.
In a separate bowl, stir together yoghurt, lemon juice, rind, sifted flour and bicarb.
Add to egg mixture and mix until well combined.
Spoon mixture into a greased 23 cm cake tin and bake for 45 minutes or until cake is cooked when tested with a skewer.
Place sugar, water, lemon juice and rind into a saucepan.
Cook, stirring over a low heat until sugar has dissolved.
Allow syrup to simmer for 4 minutes, then immediately pour syrup over cake while it is hot and still in the tin.
Allow cake to stand for 5 minutes and serve with a dollop of Greek Yoghurt.
“This cake was really really tasty and so fluffyand moist. Instead of the syrup i used lemon jelly made with half the water the package called for and poured it over the cake while it was still warm so all the liquid gets absorbed. Delicious!!”
“I loved this one – light and tasty. DH said it reminded him of his grandmother’s lemon loaf.When I mixed all the ingredients together, it started to froth up as I suppose you would expect with the lemon juice and soda. When it came out of the oven, it was slightly sunk in the middle. That meant the lemon syrup was more concentrated in the center than on the outside.Next time I will try extra lemon syrup or eating it with yoghurt for extra tang.”
“Nice cake, somewhat on the dry side. Thanks for sharing!”
“yummy recepie.I ate the cake with straberries and cream.”