I can't believe that I didn't take a picture of the cake I made today. I always take pictures of my cakes. Today I didn't.
And today, my cake won 1st prize in the Embassy bake-off.
I can't believe I didn't take a picture.
However, I will give you the recipe. It is Lemon Yogurt Cake with Lemon-Mint Syrup, adapted from several different recipes.
1 stick of butter
1 c plain yogurt
2 tbs lemon juice
zest of one lemon
100g of sugar (I weigh most of my dry ingredients; this is equivalent to about 1 cup)
250g flour (2.5c)
2 tsp baking powder
3/4 c water
juice of two large lemons
1 c sugar
1 c mint leaves
Preheat oven to 350 degrees. Grease and flour an 8-inch springform pan (a regular cake pan will do, too).
Cream butter and sugar together until light in color. Add beaten eggs, yogurt, lemon juice and zest. Combine flour and baking powder in a bowl, then add to the mixture in batches, beating until smooth. Pour into the pan. Bake for 35-40 minutes, or until tester comes out clean. Do not overbake!
While cake is baking, make the syrup. Combine water, lemon juice and sugar in a pot. Stir to dissolve sugar. Then add mint leaves; crush down with the back of a spoon to release the oils. Bring to a boil, then simmer until it thickens enough to coat a spoon. Remove and discard mint leaves.
Once both cake and syrup have cooled a bit, pour 1/3 of the syrup over the cake while still in the pan. Let sit 10 minutes. Then invert cake into a large plate or bowl and pour 1/3 of the syrup over it. Wait 10 minutes, then pour the remaining syrup and let it soak for a few hours. Most of the syrup should be absorbed. Reinvert the cake onto your serving plate. Garnish with mint sprigs or pieces of lemon if desired. Eat and enjoy!