Our Favourite: Lemon Yoghurt Cake
This cake is a unanimous favourite amongst our team and not just because it's our CEO, Anna Pitches' 'go to' recipe. We've got staff who haven't worked with us for years who still go on about it so it may just be the reason why our staff retention rates are so high. For those of you who have aspirations to be beloved in the workplace, here's Anna's secret recipe.
Ingredients
Cake Batter:
- 250g (1 cup) butter, softened
- 300gm (1 ½ cups) sugar
- Finely grated zest of 2 lemons
- 5 large eggs (separated)
- 300gm (1 ¼ cups) Greek-style yoghurt
- 375gm (2 ½ cups) self-raising flour (or mix plain flour with 4 tsp baking powder)
- ½ tsp salt
Syrup:
- Juice of 2 lemons
- Rind of 2 lemons (cut into fine strips)
- 200gm (1 cup) sugar
- 190ml (¾ cup) water
Method
Preheat oven to 175°C. Grease a 25cm round cake tin (Anna lines the base with baking paper, and greases the sides with butter)
Cube butter and place in a bowl with sugar and lemon zest. Beat until thick and fluffy.
Add egg yolks, 1 at a time, and beat until combined. Then add yoghurt and mix well.
Sift flour and salt into batter and mix gently until just combined.
In a separate bowl, whisk egg whites until stiff and fold into batter. Don't overmix!
Pour batter into prepared tin and bake for 50-60mins, or until skewer comes out clean when inserted into the middle.
While the cake is in the oven make the syrup by placing all syrup ingredients into a pot. Stir over a moderate heat until sugar is dissolved and then bring to the boil and simmer for 10 minutes. Cool and strain syrup through a sieve, reserving the strips of lemon separately.
While cake is still warm, pour syrup over the cake slowly, allowing it to absorb into the cake. When all the syrup has been absorbed and the cake is cool, turn out onto a platter to serve.
Garnish with reserved lemon strips and serve with Greek yoghurt or whipped cream.
