Lemon Syrup Cake



  • 200g butter
  • 1 Tbsp grated lemon zest (about one lemon)
  • 1 1/4 cups caster sugar
  • 3 eggs
  • ¾ cup EasiYo Greek Style Unsweetened
  • 1 cup self-raising flour
  • 1/2 cup plain flour

Lemon Syrup

  • 1/3 cup lemon juice (approx. 2-3 lemons)
  • 1/4 cup sugar



 Lemon Cake:

  • Preheat oven to 180°C.  
  • Grease a 20cm bundt cake tin
  • In a bowl cream butter, lemon zest and sugar until light and fluffy.
  • Add the eggs one at a time and continue to beat the mixture.
  • Stir in the yogurt, then sift in both kinds of flour. 
  • Mix until smooth.
  • Pour mixture into cake tin.
  • Bake in a preheated oven for 30-40 minutes or until a skewer inserted in the centre of the cake comes out clean.
  • Cool in the tin for 5 minutes.

Lemon Syrup: 

  • While the cake is cooling in the tin, combine the lemon juice and sugar in a small saucepan over medium heat, stirring constantly until the sugar has dissolved and the syrup boils. 
  • Turn out on a wire rack and pour the hot syrup evenly over the cake.


Serve with a generous dollop of EasiYo Unsweetened Greek Style Yogurt on the side and some lemon zest swirls.  


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