Lime yoghurt syrup cake.
125 grams butter, softened
250 grams sugar
1 cup plain or vanilla yoghurt
1 tsp vanilla extract
zest of 2 limes
3 tbsp lime juice
400grams self-raising flour
1/2 tsp bicarb
For the syrup, I just use half a cup of my Easy Lime Cordial, warmed.
Preheat oven to 180deg C.
Grease and line a 23cm springform baking tin.
Cream butter and sugar until fluffy.
Add eggs and vanilla and beat until combined.
Stir in yoghurt, zest and juice.
Gently mix in flour and bicarb.
Spread into prepared cake tin and bake for 45 minutes to 1 hour (depending on the oven). Check with a skewer to see if it is cooked through.
Use the skewer to prick holes in the cake and pour the syrup over the hot cake slowly allow it to be absorbed.
Allow to cool before serving though it is quite nice while still just warm.