Sticky Lemon Yogurt Cake

Michelle has tagged me for a Christmas recipe meme. I am way late in posting, but here is my recipe for a Jesus Birthday Cake (NB it can be any sort of cake you want, in fact it was a Hamish Birthday Cake about 6 months ago, but at Christmas time it's a Jesus one). The recipe is from Good Weekend magazine from a while back, and tastes better if you make it and then leave it in the fridge for a day. I've taken the details below from this site.

Yoghurt Cake with Lemon Syrup
(serves 8-10)
This recipe makes a lovely light lemony cake to enjoy mid afternoon, mid morning or mid meal, if you’re so inclined.

125g butter, softened
200g (1 cup) caster sugar
3 eggs
zest and strained juice of half a lemon
200g (1 1/2 cups) self-raising flour
200g (3/4 cup) natural yoghurt
1/3 cup water
150g (3/4 cup) sugar
thickened cream for serving

Cooking time: Allow over an hour until it comes from the oven, but eat the cake cool
You’ll also need: a 20cm cake tin

Preheat the oven to 180C.
Cream the butter and sugar until pale and light. Beat in the eggs, one at a time. It may look a bit curdled but don’t worry, we’ll fix that. Fold in the lemon zest and flour gently and then fold in the yoghurt too. Use a spatula to scrape into a lined 20cm cake tin, making the centre a little lower compared to the edges. Bake for about 30-40 mins or until a skewer comes out clean.
While the cake cooks, heat the water, sugar and lemon juice in a small saucepan and simmer for 5 minutes. When the cake is cooked, leave it in the tin, poke a fine skewer into the cake all over about 30 times and spoon the hot lemon syrup over the top. Try to spoon it so it soaks into the holes evenly rather than all soaking into the edges around the tin. Allow to cool and serve with lightly whipped cream, coffee and a grin.