Greek Yogurt Lemon Cake With Lemon Syrup

• 12 tbsp butter, at room temperature
• 1/2 cup granulated sugar
• 3 None large eggs, at room temperature
• 2 ups Greek yogurt
• 1/2 cup self-rising flour
• 1 tbsp lemon zest, plus strips to serve
• 3/4 cup lemon juice
• 2 tbsp honey

1. Preheat oven to 350u0b0F. Grease a 9 1/2 inch ring pan.
2. In a mixer, beat butter and 1/3 cup sugar until light and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in 1 cup yogurt then flour, 1/2 the lemon zest and 1/4 cup lemon juice until combined. Transfer to prepared pan and bake for 50 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a serving plate.
3. Meanwhile, in a small saucepan, combine remaining sugar, lemon zest and lemon juice over low heat. Cook for 2 mins, or until sugar dissolves. Bring to a boil then reduce heat and simmer for 4 mins, or until syrup has reduced and thickened slightly.
4. Pour warm syrup over warm cake. Sprinkle with lemon zest strips. Stir together honey and remaining yogurt in a bowl. Serve with cake.

butter, granulated sugar, eggs, greek yogurt, flour, lemon zest, lemon juice, honey

Taken from recipes-plus.com/api/v2.0/recipes/32259 (may not work)