Matthew Evans’ lovely Yoghurt Cake with Lemon Syrup

In his recipe, Matthew Evans finishes by writing ‘allow to cool and serve with lightly whipped cream, coffee and a grin.’ I really couldn’t think of a better way of putting it.

This recipe makes the most delicious cake. Zingy with lemon syrup (but not overpoweringly so), and very, very moist.

It’s comfort food, but surprisingly light - perfect after a heavier winter main course. My mouth is watering just thinking about it!

Ingredients

(serves 8-10)

• 125g butter, softened
• 100g caster sugar
• 3 eggs
• Half a lemon, zested and juiced
• 200g self-raising flour
• 200g natural yoghurt
• Thickened cream, to serve

For the syrup:

• 1/3 cup water
• 150g sugar

Method

1. Preheat your oven to 180C
2. Cream the butter and sugar until pale and light
3. Beat in the eggs, one at a time. Don’t worry if it looks curdled
4. Fold in the lemon zest and flour gently
5. Fold in the yoghurt
6. Pour mixture into a lined 20cm cake tin, making the centre a little lower compared to the edges. This is so that the syrup won’t run to the edges of the pan when you pour it in later
7. Bake for about 30-40 minutes, or until a skewer comes out clean

To make the syrup:

1. While the cake cooks, heat the water, sugar and lemon juice in a small saucepan and simmer for five minutes
2. When the cake is cooked, leave it in the tin, and poke a fine skewer into the cake all over about 30 times
3. Spoon the hot lemon syrup over the top. Try to spoon it so it soaks into the holes evenly rather than in soaking into the edges around the tin (i ended up poking a few extra holes in the top to help the syrup absorb)
4. Allow to cool and serve with lightly whipped cream, coffee and a grin

Take a look at more of Matthew Evans’ recipes

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