Lemon Yogurt Cake with Syrup Recipe
This moist and sweet lemon yogurt cake with syrup is perfect for a tea time. And also it’s easy to make this lemon yogurt cake recipe.
For the cake ;
- 3 eggs,
- 1.5 cups of granulated sugar,
- A half Turkish coffee cup of vegetable oil (25 ml.),
- 3 tablespoons of yogurt,
- 1 grated lemon peel,
- 1 packet of baking powder (10 grams),
- 2.5 cups of all purpose flour (the cup is: 200 ml.).
For the syrup;
- 4 cups of granulated sugar,
- 5 cups of water (1 liter),
- A half lemon juice.
Process of Lemon Yogurt Cake with Syrup Recipe
Firstly, to prepare the syrup, put the sugar and the water in a pot and mix.
Then leave it to boil.
After it starts to boil, lower the heat and continue to boil for more 5 minutes over low heat.
Finally, add the lemon juice and boil it for 1 or 2 minutes and leave it to cool.
To prepare the cake, mix the eggs and the sugar in a deep bowl by using a mixer.
Add the vegetable oil, yogurt and grated lemon peel and mix it again.
Finally add the baking powder and the flour and mix well.
Pour the cake batter in a greased middle size rectangular pyrex.
Bake the cake in the preheated oven at 180°C until the top of it gets golden for almost 25 or 30 minutes.
Then turn off the oven and take the cake out from the oven and leave it for 10 minutes.
Then pour the syrup on the cake.
Leave it to absorb the syrup and get cool.
After lemon yogurt cake gets cool enough and absorbs the syrup, decorate and serve.
Note: Before pouring the syrup, be sure that the syrup is cool enough.
Do not pour the syrup while the cake is too hot.
If you want, cover the cake and save it 3 days in the refrigerator.