2 Lemons; zest of
250 g Butter
1 1/4 c Castor sugar
5 lg Eggs; seperated
1 1/4 c Greek style yoghurt
2 1/2 c Self raising flour
1/2 Teapoon salt
Two lemons; juice of
Two lemons; cut into fine
; strips , rind of
3/4 c Sugar
1/2 c Water
1/2 c Colonial Lemon Cognac
-Dessert Sauce*
Preheat the oven to 175c.
Cream together the butter, sugar and lemon zest until thick and fluffy.
Reduce the mixing speed to low and add the egg yolks, one at a time.
Finally, add the yoghurt and mix well. Add the flour and salt to the batter
and mix to incorporate.
Beat the egg whites until stiff then fold into the batter gently.
Pour the batter into a greased “kugelhopf” or tube pan and bake for 50-60
minutes.
Meanwhile, make the syrup. Mix together the sugar, water, lemon dessert
sauce, lemon juice and rind and bring to the boil. Simmer for 10 minutes
th.en cool. Strain syrup through a sieve, reserving strips of lemon then
set aside.
When the cake has cooked, pour syrup over the cake slowly, allowing it to
absorb into the cake. When all the syrup has been absorbed and the cake is
cool, turn out onto a platter to serve
Serve the cake, decorated with the reserved lemon slices and with thick
cream and drizzled with a little extra Colonial lemon cognac dessert sauce.
Yields
1 servings