This lemon yogurt cake has so much moisture and good lemon flavor. My office mate is great at baking, and she brought a lemon yogurt cake a few times. It was sooooo good! I had been looking for a recipe which give enough amount of lemon flavor and fragrance, and finally I found what I like! There is an amazing original recipe I used to use, then I reduced the sugar from 220g in the original recipe to 180g. Original recipe is posted after the instruction.
You may feel you have too much syrup, but it is very important to use all syrup to give both moisture and lemon flavor.
For those who prefer Japanese, I post the link to my adjusted recipe at the bottom of this page.
Ingredient (for 23cm pan)
2 lemons
3 eggs
180g of white sugar
300g (2cups) of plain flour
3 tablespoons of baking powder
280g of Greek yogurt (plain yogurt should work too)
125g (1/2 cups) of olive oil
For lemon syrup,
80g of lemon syrup
100g of white sugar
Instruction
1. Preheat oven to 180C. Grease a pan, then line with baking paper.
2. Using an electric mixer, whisk eggs lightly first, and add 1/4 of sugar then whisk, then whisk adding 1/2 of the remaining, and add all the remaining then whisk until it looks pale. Add lemon juice and zest, then whisk for a further minute.
3.Stir in flour and baking powder, yogurt and vegetable oil until smooth. Pour all into prepared pan and bake for 45 minutes.
4. While baking, make syrup. Combine sugar, lemon juice and 2 tablespoons water in a saucepan and cook, stirring, over low–medium heat until sugar dissolves. Simmer for 3 minutes or until thickened.
5. After 35-40mins, check the cake with a toothpick or a skewer, make sure it is baked.
6. With a toothpick or a skewer, poke approximately 15 holes all over cake. With a brush, spread the hot syrup over cake, allowing it to sink in through holes. Stand cake in pan for 30 minutes before releasing from pan.
https://www.taste.com.au/recipes/lemon-yoghurt-cake-syrup/e7a0bf1f-2187-4cd4-832d-4f583b5550c9
