Lemon Yoghurt Cake

Lemon is one of the most highly alkalinizing foods that are native to tropical Asia. The best lemons have skin of an oily, fine texture and are heavy for their size. This type is more apt to be full of juice, with a minimum of seeds and waste fibers. Choose lemons of a deep yellow color for ripeness and juice. They should be firm, but not hard, to the touch. Fresh lemon juice is an outstanding source of vitamin C.

So for today's afternoon tea we will be having something that is light and fragrant. How was a mouth watering Lemon Yoghurt Cake. It's very moist and soft to taste especially with it lemon fragrant that make you feel fresh together with a cup of tea.

Ingredients:
150g Butter
1 Cup Caster Sugar
2 Medium Size Eggs
1/2 Cup Fresh Milk
1/2 Cup Thick Plain Yoghurt
4 Tablespoons Lemon Juice
1 1/2 Tablespoons Grated Lemon Rind
2 1/2 Cup Self-Raising Flour
1/2 Teaspoon Baking Soda

Lemon Syrup:
1/3 Cup Sugar
1/2 Cup Water
4 Tablespoons Lemon Juice
Rind Of 1 Lemon Cut into thin strips

Methods:
1. Sift flour and baking soda in a big mixing bowl and set aside for later use.
2. Place butter and sugar in a bowl and beat on medium speed until light and creamy.
3. Add eggs one at a time and beat until well combined.
4. Stir in yoghurt, lemon juice, lemon rind, flour mixture and milk into the butter mixture slowly till combined.
5. Spoon mixture into a greased 9" cake tine and bake in a preheated 180 degree oven for 45 minutes or until cake is cooked when tested with a skewer.
6. To make the lemon syrup, place all the ingredients in a small saucepan, stirring over low heat until sugar dissolved.
7. Allow to simmer for 4-5 minutes, then immediately pour syrup over the cake which is just out from the oven and still in the cake tin.
8. Let the cake stand in the tin for 5 minutes then cut and serve it with extra yoghurt and fresh fruits.

Note: You can replace the yoghurt with fresh milk for a smooth and moist texture of cake. Or you can replace the 1/2 cup of milk with yoghurt instead.