Perfect for tea or a luscious treat, this lemon cake dessert is served with sweetened mascarpone or whipped cream, and drizzled in syrup – we’re salivating already! Try this delicious and easy-to-do recipe, created by Sarah Tuck of From The Kitchen, and indulge your sweet tooth.Ingredients: 2 cups caster sugar 3 eggs grated zest of 3 large lemons 2/3 cup lemon juice 1 cup vegetable oil 1 cup natural yoghurt 2 1/2 cups self raising flour Preheat oven to 160˚C (325˚F) and line a 26cm spring form tin with baking paper. (Easiest if you spray the sides and bottom with rice bran or similar oil first). In a large bowl beat sugar, eggs, lemon zest, lemon juice, oil and yoghurt. Sift in flour and stir to combine. Pour into tin and cook at 160˚C for 1 hour and 10 minutes, or until golden and gently risen in the middle. For the syrup: 1/2 cup lemon juice 3/4 cup caster sugar 1/2 cup water Boil all ingredients together for 5 minutes until just syrupy. Once cake is out of the oven, cool for 10 minutes, then brush all over liberally with syrup while still in the tin (any left over can be poured over slices when served…with sweetened mascarpone, softly whipped cream or natural yoghurt) Cool in the tin, then serve as mentioned above. Visit: www.fromthekitchen.co.nz
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