Lemon Yoghurt Cake

Recipe from lifestyle
Ingredients
200g plain flour
2 tsp double acting baking powder
1/2 tsp sea salt
250g plain, full-fat yoghurt
225g sugar
3 large eggs
zest of 3 lemons
1/2 tsp vanilla extract
125ml vegetable oil
 
lemon syrup
80ml lemon juice (from about 2 lemons)
2-3 tbs sugar
 
Method
Preheat oven to 180 deg C. 
Grease and flour a 21.5 by 11cm loaf pan.
 
Sift the flour and baking powder into medium-sized bowl, add salt, set aside.
 
To a large mixing bowl, add the yoghurt, sugar, eggs, lemon zest and vanilla extract.
Whisk together until smooth.
Whisk in the flour mixture slowly.
 
Pour in the oil and fold it into the mixture gently using a rubber spatula.
The batter will curdle but just keep at it until the batter is thick and smooth.
 
Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until a skewer inserted into the middle of the cake comes out clean.
 
While the cake is baking, make the lemon syrup: combine the sugar and lemon juice in a saucepan and heat until the sugar is dissolved.
Take off the heat and set aside.
 
When the cake is done, stand it on a metal rack set over a foil-lined tray and let it cool in the loaf pan for 15 minutes.
Using a blunt knife, loosen the cake gently from the sides of the pan.
Remove cake from pan and place over the metal rack.
 
Spoon the lemon syrup over the warm cake and let it cool completely before serving.
 
Makes 1 loaf cake which serves 8 to 10.
 
Will SHE make it again? maybe not
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