Recipe: Betty's Lemon Yogurt Syrup Cake - Super Moist.
Description: This recipe makes a large fluted ring tin cake and comes from a magazine from years ago.  Perfect warm or cold with or with out a dollop of fresh cream or yogurt.  Light and tangy with an almost pound cake texture.  A great way to use up those lemons.  Presents and travels well. Be sure to use plain style GREEK yogurt as it has more solid texture.
Ingredients: [{"text": "- 1 cup butter, softened"}, {"text": "- 3 teaspoons grated lemon rind"}, {"text": "- 3/4 cup super fine sugar (caster sugar)"}, {"text": "- 3 eggs"}, {"text": "- 1 1/4 cup greek style plain yogurt"}, {"text": "- 1/4 cup fresh lemon juice"}, {"text": "- 1 1/2 cups self raising flour"}, {"text": "- 1/2 cup flour"}, {"text": "LEMON SYRUP"}, {"text": "- 1/2 cup fresh lemon juice"}, {"text": "- 3/4 cup super fine sugar (caster sugar)"}]
Instructions: Pre-heat your oven to 375oF/180oC and well grease a 10 inch (24cm) fluted ring tin.
Beat the butter, rind and sugar until thick and pale.  Add the eggs one at a time and mix well after each.
Add half the yogurt and lemon juice and gently fold.  Sift the flours and add in half.  Repeat using the remaining yogurt and lemon, stir.  Add remaining flour and stir.
Carefully spread into the prepared pan and bake for 50 minutes OR until a skewer comes out clean. Cool in the pan for 10 minutes and turn out on to a wire rack OVER (on top of) a baking tray.
While the cake is cooling the tin make your lemon syrup:

Place all the ingredients in a smallish saucepan and stir over a low heat.  Stir until the sugar is dissolved.  Bring to a boil for 3 minutes (to reduce the liquid)
Pour the hot liquid over the warm cake.  The baking tray saves your bench from a big mess.
