Lemon Semolina Syrup Cake

250g butter
1 Tb lemon rind
1 cup caster sugar
3 eggs, separated
1 cup SR flour
1 cup semolina
1 cup yoghurt


Lemon syrup
1 cup caster sugar
1/3 cup lemon juice

Preheat the oven to 180C and grease and line a 20cm baking tin.
Cream the butter, rind and sugar.
Add the egg yolks, one at a time.
Fold in the flour, semolina and yoghurt.
In a separate bowl beat the egg whites until stiff peaks form. Fold this into the cake mixture.
Spoon into the baking tin, and cook for approximately 50 minutes.
When the cake is cooled, make the lemon syrup.
To make it put the lemon juice and sugar in a saucepan over medium heat. Stir until the sugar is dissolved, and bring to the boil.
Once it has come to the boil, simmer for another 1-2 minutes and then take off the heat.
Pierce the cake all over with a skewer and pour the syrup over the top so it drizzles through the cake, making it really sticky and delicious and moist.

Grublover comment
This cake is really easy to make and delicious. You can try substituting the lemon for orange for something different.
Serve with thickened cream.