YOGHURT CAKE

Preheat your oven to 180 deg C. Grease and flour a bundt pan / ring cake pan . Lightly beat 5 egg yolks in a small bowl .(Eggs at room temperature .) Set the egg whites aside . Using your electric mixyure cream together 185 gm of butter/ marg , the grated zest of1 lemon and 230 gm of castor sugar until fluffy . Add the egg yolks and 250 gm of plain Greek yoghurt in small amounts, beating well after each addition . Using an electric hand held beater , beat the egg whites in a separate bowl until stiff. In a medium bowl mix together 335gm of plain flour with 1 dsp of baking powder , a pinch of salt and 1/2 tsp of bi carbonate of soda . Now fold the dry ingredients into the creamed butter mixture , following with the stiffened egg whites . Spoon the cake batter into the prepared bundt / ring pan . Bake in the well preheated oven for 55 minutes or until when a skewer inserted comes out clean . While the cake is cooking , make the syrup . Combine 220gm of castor sugar with 3/4 cup of cold water in a small saucepan over a medium heat , stirring till the sugar is dissolved . Bring the syrup to the boil then add a thin slice of lemon rind and 1 tbs of lemon juice . Bring the syrup back to the boil without stirring for 10 minutes . Remove the lemon rind and allow the syrup to cool in th saucepan . Remove the cooked cake from the oven and allow to cool for 5 minutes in the pan , then turn out to a srving dish . Spoon the cold syrup over the cake , letting it seep slowly into the cake . Can be served cooled or warm , sliced thickly and served with whipped cream .