Syrupy Lemon Yoghurt Semolina Cake

Syrupy Lemon Yogurt Semolina Cake

Ingredients

Method

Using an electric mixer, beat butter, sugar, lemon rind and vanilla seeds until pale and fluffy. Add eggs one at a time, beating well between additions.
Fold in the combined flour, baking powder, semolina and almond meal, alternately with the yoghurt.
Spoon batter into a buttered, base-lined 24cm cake tin. Bake at 180°C for 50-55 minutes or until cooked when tested with a skewer.
To make Syrupy Lemons, combine sugar, water and reserved vanilla pod in a saucepan and stir until sugar dissolves. Bring to the boil and simmer for 3-4 minutes. Add lemon slices, reduce heat and cook for a further 5 minutes or until lemons are tender. Remove lemons from syrup and cool.
Cool cake in tin for 10 minutes, before drizzling with 3/4 of the cooled syrup. Stand for a further 10 minutes before turning onto a cooling rack and decorate with lemon slices.
Serve each slice with a dollop of extra yoghurt and remaining syrup.

Tips & Hints

When making syrup cakes make sure that the cake is warm and the syrup is cool before drizzling (or vice versa).