Syrupy Lemon Yogurt Semolina Cake
Ingredients
- 250g unsalted butter, softened
- 1 cup castor sugar
- 2 teaspoons finely grated lemon rind
- 1 vanilla bean, split lengthways, seeds scraped, pod reserved
- 4 eggs, lightly beaten
- 1/2 cup self-raising flour, sifted
- 3 teaspoons baking powder, sifted
- 1 1/2 cups fine semolina
- 1/2 cup almond meal
- 1 cup Greek style natural yoghurt
- 1 cup sugar
- 1/2 cup water
- 2 large lemons, thinly sliced
- Greek style natural yoghurt, for serving