3 large eggs, lightly beaten
1 cup Good Grocer plain yoghurt
1 cup raw granulated sugar
1 cup grape seed or sunflower oil
½ tsp salt
Grated zest of 2 lemons
1 ½ cups Dinkel (spelt) flour or plain flour
2 tsp baking powder
Juice of 2 lemons
¾ cup raw granulated sugar
2 small lemons, thinly sliced with seeds removed
1. Preheat oven to 175˚C. Line the base of a 20cm round cake tin with baking paper and spray with baking spray.
2. In a large bowl, combine eggs, yogurt, sugar, oil, salt and lemon zest. Whisk together to combine. Sift together flour and baking powder and add, gently whisking to just combine. Pour the batter into prepared tin.
3. Bake for 40 minutes, or until the cake feels springy to the touch and a skewer inserted into the center comes out clean. Remove to cool in the tin for 10 minutes, then remove from the tin to a wire rack to cool completely.
4. Place lemon juice, sugar and ¼ cup water in a small pot and heat until sugar dissolves. Add lemon slices and simmer for 5 minutes until syrupy. Pour hot syrup over cold cake, allowing it to soak into the cake while arranging the lemon slices on top. Slice to serve with extra yoghurt on the side.