Lemon Drizzle Bundt

It's been so long since I have blogged consistently. Consistently might be a stretch as this is only the second post in a couple of weeks since my "return", but I'm taking anything I can get as this point. It's been so long that the program I use to create these posts has completely changed, so you'll have to hang in there while I relearn everything. But now that we are in lockdown again, I have plenty of time... and plenty of cake. 

Lemon Drizzle Bundt

adapted from https://www.donnahay.com.au/recipes/yoghurt-and-passionfruit-syrup-cake

For the Syrup:

125ml water

125ml caster sugar

125 lemon juice

For the Cake:

150g unsalted butter, room temperature

220g caster sugar

1 teaspoon vanilla extract

3 eggs

1 cup thick plain Greek yoghurt

300g self raising flour

4 teaspoons baking powder

Make the Syrup:

Place all the syrup ingredients into a small saucepan and bring to the boil over medium heat. Boil for about 5 minutes until it just starts to thicken and become syrupy.

Make the Cake:

Preheat the oven to 160C.

Place the butter, sugar and vanilla in the bowl on an electric mixer fitted with the paddle attachment and beat for about 10-15 minutes or until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the yoghurt and beat until well combined. Fold through the flour. Spoon the batter into a greased 4cm bundt tin and bake for 35 minutes or until a skewer comes out clean when inserted into the cake.. Remove the cake from the tin and place on a cooling rack. Pierce all over with a skewer and pour the syrup all over.