Yogurt And Lemon Syrup Cake - cooking recipe

Ingredients

1 cup (2 sticks) butter, softened
1 tbsp finely grated lemon peel
1 cup sugar
3 None eggs
1/2 cup flaked coconut
1/3 cup ground almond
2 tbsp lemon juice
2 1/2 cups self-rising flour
3/4 cup yogurt
1 None lemon
1/4 cup honey
4 None cardamom pods, bruised

Preparation

Preheat the oven to 350\u00b0F. Grease a 9-inch Bundt pan.
Beat butter, lemon peel and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Using a wooden spoon, stir in the coconut, ground almonds and lemon juice. Fold in the flour then yogurt. Spoon into prepared pan\r\n\r\nBeat the butter, zest and sugar in a small bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well between additions.
Bake the cake for 45-50 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; place on wire rack over a baking pan.
Meanwhile, using a vegetable peeler, remove the peel from the lemon. Thinly slice the peel. Squeeze the juice from the lemon; you need 1/4 cup of juice.
Combine the lemon peel and juice, 1/2 cup water, honey and cardamom in a small saucepan. Stir on medium heat, without boiling, until the honey melts. Bring to a boil. Reduce the heat to low; simmer, uncovered, for 5 mins. Using a slotted spoon, carefully remove and discard the cardamom.
Pour the hot syrup over the hot cake.