This cake is a revolution. The yoghurt in the batter is just fabulous. But be warned, it is so light and so tasty that you will eat more than you anticipate. This is delicious warm, straight out of the oven. But it is equally good the next day, as it retains moisture well thanks to the delicious syrup.
Preheat oven to 180°C. Cream the butter and sugar in a mixer until pale and light. Beat in the eggs, one at a time. Gently fold in the lemon zest and flour, and then fold in the yoghurt. Use a spatula to scrape into a lined, 20 cm cake tin, making the centre a little lower than the edges. Bake for about 30-40 minutes or until a skewer inserted in the centre comes out clean.
About 5 minutes before the cake is ready, prepare the syrup. Heat the water, sugar and lemon juice in a small saucepan and simmer for 5 minutes. When the cake is cooked, leave it in the tin, poke a fine skewer all over the top (about 30 times should do it), and spoon the hot lemon syrup over. Try to do this so the syrup soaks evenly into the holes.
Allow the cake to cool in the tin and serve with cream or ice cream, and berries if you have any on hand. Also delicious and moist the next day!
Original recipe sourced from a truly great friend.