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Follow our video recipe: learn how to make a lemon cake with Lizzie Kamenetzky, acting food editor of delicious. magazine.
Lemon and cardamom syrup cake
Preheat oven to 190°C. Brush a deep, 20cm (base measurement) round cake pan with melted butter. Line the base with non-stick baking paper. Use an electric beater to beat the oil, yoghurt, lemon juice, lemon rind and egg in a bowl. Combine the flour, baking powder, semolina and sugar in a large bowl. Make a well in the centre. Add yoghurt mixture and stir until smooth. Pour into prepared pan. Bake for 35-40 minutes or until a skewer inserted into centre comes out clean. Set aside in pan to cool slightly before turning onto a serving plate.
Meanwhile, to make the syrup, use a zester to remove the rind from the lemons. (Alternatively, use a vegetable peeler to peel rind from lemons. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.) Stir the sugar and water in a small saucepan over low heat until the sugar dissolves. Add the lemon rind and cardamom. Simmer for 15 minutes or until thick. Remove and discard the cardamom.
Use a skewer to pierce holes all over the surface of the cake. Slowly pour the syrup over cake. Set aside to cool. Serve with double cream.
Lemon Cake
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Lemon Cake- News
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Lemon and cardamom syrup cake
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