Lemon cake

For the lemon cake,

To prepare the wet syruped lemon cake by Argyro make sure that you’ve chosen fresh, unwaxed, organic lemons that will infuse aromatic essential oils in the mixture. You will discover that this super easy, spongy lemon drizzle cake recipe with yogurt by Argyro is probably the lightest you’ve ever tasted. It can be your birthday cake. To prepare the wet syruped lemon cake by Argyro:

• Sift in the flour combined with the baking powder and the salt. Put aside.
• Grease and flour carefully a round cake pan with a hole in the middle. You may use a large rectangular cake pan instead. Shake the pan to remove excess flour. Put the pan aside.
• Heat the oven to 170 ºC. You are to place the pan on the lower rack.

• Beat together the butter and sugar for 4-5 minutes, until pale and creamy. Then add the eggs, one at a time, slowly mixing through. Add the lemon zest.

• Adjust your mixer to a lower speed. Start adding yogurt and sifted flour alternately. You should start and finish with flour. As soon as you’re finished, stir gently.
• Empty the mixture in the greased pan. Bake for approximately 50′ or until a thin skewer inserted into the centre of the dessert comes out clean. It is ready as soon as it has risen, is golden brown and can be easily unmolded without it sticking to the sides of the pan.
• Keep it in the pan and let it cool for approximately 10′ minutes. Invert it onto a rack and let it cool completely.
• Put it back into the pan. Prick it deeply all over its surface with a skewer or wooden stick.
• Pour over the cooled cake with the hot syrup making sure the syrup is fully soaked in.
• Leave it in the pan until completely cool. (Ideally you it should be unmolded after a couple of hours). Then remove from pan.

For the syrup 

• Put all the syrup ingredients for the lemon drizzle cake with yoghurt into a saucepan and let them boil for 5 -6′ after boiling point.
• You can cover it with a simple white frosting instead.

Frosting

To prepare a simple white frosting, mix a cup of sifted caster sugar with a few drops of lemon juice. Stir with a spoon until the mixture is dissolved
into simple white frosting.

Adjust the density of the frosting by adding either a few drops of lemon juice or -for thicker frosting- more sifted caster sugar.

When completely cool cover this super easy lemon dessert by Argyro with the white frosting. The white frosting can convert it into a birthday cake.

Baking tips for the super easy wet lemon dessert with yoghurt

• You can bake in a fan baking oven at 160ºC.
• Make sure all ingredients are at room temperature.
• Baking time can vary depending on the oven. Read the instructions carefully and don’t miss out on my detailed baking tips on how to be certain that the
  cake has been properly baked.
• Before pouring the hot syrup let it cool completely.
• Before inverting the syruped cake onto a platter, keep it in the pan until cool for at least 30 to 60 minutes.
• For a fresh light cake use either unstrained yogurt of skimmed goat milk yoghurt. Using strained yoghurt is not a good idea.
• You may use the same amount of buttermilk (200 g.) instead of yoghurt.
• For more intense lemon taste, blend the lemon zest with some sugar in a food processor, so that the zest’s essential oils are infused.
• Use a large round cake pan with a hole in the middle.
• This cake might as well be called “The super easy day after cake by Argyro”, since a day after you’ve prepared it the syrup is fully soaked from top to
  bottom. This is the best time to enjoy it.

This super easy spongy lemon drizzle cake recipe by Argyro combines the sponginess with the freshness of yoghurt. It wil be your next birthday cake.