Name: Syrupy Lemon Yoghurt 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

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

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).

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).

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.