Orange And Lemon Yogurt Cake

• Cake
• 250 ml yoghurt
• 125 g butter
• 1 cup caster sugar
• 2 lightly beaten eggs
• 2 tablespoons lemon juice
• 1 tablespoon orange juice
• 1 tablespoon lemon zest, grated
• 1 tablespoon grated orange zest
• 1 1/2 cups sifted self-raising flour
• 1/2 teaspoon bicarbonate of soda
• Citrus syrup
• 1/2 cup sugar
• 1/2 cup water
• 2 tablespoons lemon juice
• 1 tablespoon orange juice
• fresh lemon rind, cut into strips
• orange rind, cut into strips

1. Oven temperature 350u0b0F/180u0b0C/Gas 4.
2. Beat butter and sugar until light and creamy.
3. Add eggs and beat well.
4. In a separate bowl, stir yoghurt, juice, rind, sifted flour and bicarb together.
5. Add to egg mixture and mix until well combined.
6. Spoon into a greased 23 cm cake tin (9-inch) and bake for 45 minutes or until cake is cooked when tested with a skewer.
7. While the cake is baking, make the syrup.
8. Syrup:
9. Put sugar, water, juice and rind in a saucepan.
10. Over a low heat stir until sugar has dissolved.
11. Allow syrup to simmer for 4 minutes then pour it over the cake while it is hot.
12. Serve warm with a dollop of Greek yoghurt, or cold with a cup of tea.

cake, yoghurt, butter, caster sugar, eggs, lemon juice, orange juice, lemon zest, orange zest, flour, bicarbonate of soda, syrup, sugar, water, lemon juice, orange juice, lemon rind, orange rind

Taken from www.food.com/recipe/orange-and-lemon-yogurt-cake-108595 (may not work)