Lemon-yogurt cake

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

11 tablespoons sugar

100ml yogurt

7 tablespoons margarine

1 egg

1 lemon

Method

1. Zest the lemon; makes about 1 teaspoon of lemon zest.
2. In a bowl, combine 7 tablespoons of sugar and lemon zest, mixing with a spoon until evenly distributed and not clumpy. Add in the margarine and egg and beat together. Add in the yogurt.
3. Add baking powder into the flour. Stir flour into the mixture until just combined.
4. Pour batter into a greased and floured baking tin and bake for 50 minutes until slightly golden brown and a toothpick inserted in center comes out clean.
5. Meanwhile make the candied lemon slices and syrup.

Candied lemon slices and syrup

a. In a sufuria, bring the remaining 4 tablespoons of sugar and ¾ cup of water to a boil until sugar is dissolved.

b. Meanwhile, slice the lemon into ¼-inch rounds; cook for 5 minutes. Cool slices and syrup for 1 hour.

6. Remove the cake from the oven and let it cool for about 30 minutes – 1 hour. Garnish with the candied syrup and enjoy.