Ingredients
Syrup
Method
No butter lemon syrup cake
1.Grease and flour a cake pan. Zest and juice all your lemons.
2.In a large bowl, combine 2 tbsp lemon zest with the sugar. Rub with your fingers to release the lemon oil into the sugar.
3.With a whisk, mix in olive oil, then the eggs, one at a time.
4.In another bowl, combine the flour, baking powder, baking soda and salt.
5.In a small bowl, combine the yoghurt with 2 tbsp of the lemon juice. Add this mixture, with the olive oil and sugar mix, to the dry ingredients. Mix until smooth, then pour into the cake pan.
6.Bake at 180°C for 45 minutes. Cool for 10 minutes, then turn out to finish cooling.
Syrup
7.For the syrup, combine the sugar with the lemon juice in a small pan, then cook over a low heat until the sugar dissolves. Poke holes in the cake and brush with the syrup until it is all absorbed.
8.Serve with yoghurt or whipped cream.
For extra flavour, finely chop eight rose geranium leaves, then add them to the lemon zest when mixing with the sugar.
Note
