Lemon and Honey cake.

Moist and bursting with citrussy tang and sweetness from the honey this cake is fit  for the gods.

Ingredients:

For Cake:

180 ml Sunflower oil

2 eggs( or egg substitute)

1 tablespoon lemon zest

2 tablespoons lemon juice

280 grams Greek Gods  Honey and Vanilla Yoghurt

350 grams caster sugar

300 grams self raising flour

For Syrup:

2 tablespoons lemon Juice

2 tablespoons honey

3 tablespoons icing sugar for syrup
1/2 tablespoon icing sugar for dusting cake

Method:

1. Preheat oven to 180 Degrees C / 350 Degrees F

2. Grease a 9 inch Brundt cake tin and keep it aside

3.In a large bowl add the eggs,oil and sugar and whisk, add the yoghurt, lemon rind and whisk again.

4. Sieve the flour in another bowl and add it to the wet mixture. Fold the flour gently to the wet mixture.

5.Pour the mixture into the prepared greased cake tin and smooth it on the top.

6. Tap the tin slightly and then place it in the preheated oven to bake for 40-45 minutes, or check with a skewer, a clean skewer means cake is baked.

7.Remove cake from oven and leave to cool in tin.Once cooled invert the cake tin onto serving plate.

8. Place the lemon juice, honey and icing sugar in a saucepan, heat gently until sugar melts.

9. Poke holes in the cake with the skewer and pour over it the warm lemon syrup.
10. Before cutting the cake dust it with some icing sugar.

Serve the cake  with some a spoonful of Greek Gods vanilla and honey yoghurt and strawberries.

I was recently sent a tub of Greek Gods  Honey and Vanilla yoghurt with a request to create a recipe with it that would be fit for Aphrodite the Greek goddess of love, beauty and desire.The competition was hosted together with Foodies100.  I think this cake would rise to the challenge very well. It would be perfect to present to Aphrodite.

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