Lemon syrup bundt cake

While I'm a fan of pretty much every dessert flavour out there, citrus holds a special place in my heart. While everyone else is struggling with the sourness of a citrus packed tart, I'm the person who always thinks... it needs more lemon.

But really, lemon is such a tremendous flavour, what excuse is there to tone it down? It packs a strong, loud punch - one that I absolutely adore in dessert.

Something that's been on my to-do list for a long time now is a classic syrup cake. As a syrup cake can't hide behind a decadent frosting, I believe the flavours need to be bold. Lemon makes the perfect base, and using syrup to serve will allow diners to ramp up the lemon as much as they wish. 

This delicious, moist cake produces the most incredible aromas once laced with hot syrup. It makes an excellent warm pudding (with some double cream) or a delicious accompaniment to your cuppa.

As this cake easily serves 12 and I live in a household of two, I ate mine both ways today :)

Lemon syrup bundt cake

Serves 12.

Ingredients:

• 2 2/3 cups self-raising flour, sifted
• 2 cups caster sugar
• 1 1/2 cups granulated sugar
• 250g unsalted butter, at room temperature
• 1 cup lemon juice, divided
• rind of two small lemons
• 1 cup natural yoghurt
• 4 eggs
• 1 teaspoon vanilla extract

Method:

• Preheat oven to 175 degrees C, and grease a large bundt tin.
• Cream butter, caster sugar and finely grated lemon rind until pale and fluffy. Add vanilla and eggs, one at a time, beating after each addition. 
• Add flour and natural yoghurt one third at a time, mixing gently after each addition. 
• Add 1/4 cup lemon juice and mix gently to combine. Scoop into prepared bundt tin.
• Bake at 175 degrees C for 45 minutes, or until a skewer inserted into the cake comes out clean.
• To make the syrup, combine granulated sugar and remaining lemon juice (3/4 cup) in a small saucepan. Cook, without stirring, until syrup reaches 215 degrees F on a candy thermometer. Try not to get curious and dip a finger into the syrup to taste - it hurts (trust me!)
• Once syrup is ready, invert the cake onto a serving platter and poke holes with a skewer. Using a pastry brush, liberally brush approximately half of the syrup onto the cake.
• Serve slices of cake warm with remaining syrup and double cream, if desired.