Serves:  8
Average: 3.1 (7 votes)
Difficulty:
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The best lemon cake ever. Terrific for high tea, Mother's Day or light dinner party events.

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Syrupy Lemon Yoghurt Semolina Cake
Ingredients:
Syrupy Lemon Yogurt Semolina Cake
Method:
Syrupy Lemon Yogurt Semolina Cake
  1. 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.
  2. Fold in the combined flour, baking powder, semolina and almond meal, alternately with the yoghurt.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
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