~Lemon Yoghurt Cake with Passionfruit Syrup~125g butter at room temperature (cool climate!)
1 cup caster sugar
1 cup thick plain yoghurt
1/4 cup lemon juice
1 tablespoon finely grated lemon rind
2 1/2 cups SR flour
1/2 teaspoon baking powder
2/3 cup sugar
1 cup water
2/3 cup passionfruit pulp
Preheat the oven to 180 C. Sift flour and baking powder together. Stir juice, rind and yoghurt together.
Cream the butter and sugar until light and fluffy. Add eggs one at a time and beat well. Add a little flour at the end to stop the mix curdling.
In a large bowl fold the dry and wet ingredients through the creamed butter mixture and combine so it is mixed well. Spoon into a 23cm round cake tin or large ring tin (I used a large bundt tin) and bake for 40 minutes or until skewer is clean. I covered it loosely with alfoil for the first 20 minutes, and then it needed only a further 8 minutes uncovered to finish.
Leave the cake in the tin for 5 min to cool, then turn out on a rack and cover loosely with a cloth. I left the bundt tin upended over the top of the cake, which allowed space to cool but kept it warm.
For the syrup: combine ingredients in a saucepan and heat on low heat, stirring, until sugar is dissolved. Simmer 4-5 minutes until the syrup thickens.
Pour half the hot syrup over the cake and serve with cream or icecream and the remaining syrup.
D rated it 95 out of 100 and T gave it a 9 out of 10.