Lemons are fully in season, so it’s a perfect time to feature lemon yoghurt syrup cake. This is the morning tea cake at Sunday’s workshop, and it is one of my favourite recipes for taking somewhere, because the syrup works the same way as icing but makes it much easier to transport.  It’s not the healthiest (you need a decent amount of sugar to offset the tartness of lemons) but it’s a very easy, reliable and delicious cake. You can mix the whole thing in a food processor if you have one.

Heat oven to 180 °C (moderate).  Grease a large-ish cake pan (round or loaf or bundt). Lining with baking paper makes it easier to turn the cake out of the pan.

• Beat together 125 grams of butter and 1 cup of sugar.
• Add 2 eggs and 1 cup of Greek yoghurt
• Add 3 tablespoons of lemon juice and 1 tablespoon of grated lemon zest
• Add 2 ½ cups of self-raising flour and ½ teaspoon of bicarb

Bake for around 45 minutes till a skewer comes out clean.

Just before the cake is cooked, make the syrup.

• Dissolve ⅓ cup of  sugar in ½ cup of water and 3 tablespoons of lemon juice
• Peel a lemon with a potato peeler and add the strips to the pot
• Bring to the boil and simmer for 4 minutes
• Fish out the lemon peel

Pour the hot syrup over the hot cake.  Allow the cake to cool before turning it out.