Light and Luscious Lemon Cake with Mascarpone and Lemon Syrup


This very lemony Lemon Cake is perfect for afternoon tea or dessert served with sweetened mascarpone or whipped cream, and drizzled in syrup. Umm - little extra note here - I have just noticed this having a 'moment' on Pinterest - so if you've just found yourself here for the first time - welcome :) - and I hope you'll check out the home page and recipe index, and generally have a good old poke around the blog!

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. While the cake is cooking make 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 described!