This Gluten Free Lemon Yoghurt Syrup Cake has been on my “bucket list” to make for a while. It requires only 7 ingredients and can be made in under an hour! Oh and did I mention it tastes utterly delicious!!
My husband came home one day raving about a Lemon Yoghurt Syrup Cake his work colleague made for morning tea. So, I had to bake one and taste what all the fuss was about! After making my first syrup cake earlier in the year, a Gluten Free Lime and Poppyseed Syrup Cake, I also learnt a few things and wanted to test them out on a similar recipe.
Now I can’t claim the original recipe as mine, but I cannot credit the exact source as I found the recipe from an old newspaper. I did however modify the recipe to be Gluten Free and contain a extra punch of lemon flavour. I think you will be happy with the end result if you bake it.
All you have to do is print the recipe and grab your ingredients and you will be ready to go!
Thanks for stopping by,
- 125 g unsalted butter, softened
- 200 g (1 cup) caster sugar
- 3 eggs
- zest of 1 lemon
- 200 g gluten free self raising flour
- 200 g natural yoghurt
- 150 g (¾ cup) caster sugar
- ½ cup fresh lemon juice (approximately 4 lemons)
Preheat oven to 180°C and line a 20cm square cake tin with baking paper.
Using a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Then beat in the eggs one at a time.
Gently fold in the lemon zest followed by the flour and yoghurt. Pour into the prepared cake tin and bake for 40 minutes or until a skewer inserted into the centre comes out clean. 5 minutes before the cake is ready prepare the syrup.
In a small saucepan over medium heat, heat the lemon juice and sugar and simmer for 5 minutes. Remove the syrup from the heat and immediately pour over the cake as instructed in the step below.
When the cake is cooked, using a fine skewer poke approximately 30 holes in the top of the cake. Then spoon half of the hot syrup over the holes. Use a spatula to spread the excess syrup over the cake and leave to sink in for 10 minutes before repeating with the remaining syrup.
Allow the cake to completely cool in the tin before transferring to a cake plate and cutting into desired slices to eat.