Lemon Yoghurt Cake

Ingredients

Serves: 12

1 cup CSR LoGiCane™ Low GI Sugar
zest of 3 lemons
125g butter, softened
3 eggs
1 cup self-raising flour
¾ cup natural yoghurt
Lemon Syrup:
¼ cup lemon juice (2-3 lemons)
½ cup CSR LoGiCane™ Sugar
Extra yoghurt to serve (optional)

Method

1. Preheat the oven to 170ºC. Grease a 20cm spring-form cake tin.

2. Blend the sugar and lemon zest in the food processor until fine. Add the softened butter and process until a pale coffee colour.

3. Add eggs one at a time and pulse to combine. Sift the flour before adding alternately with the yoghurt in two batches. Pulse after each addition.

4. Pour into prepared tin and bake for 45-50 minutes. Serve drizzled with lemon syrup and plain yoghurt.

5. Lemon Syrup: Place the lemon juice and sugar in small saucepan and heat gently without stirring until the sugar dissolves.