Lemon Tea Cake

Directions

1. 1
   First, prepare the lemon syrup.
2. 2
   To do so, in a small saucepan combine all the ingredients together and stir over medium heat until the sugar dissolves and the mixture comes to a boil.
3. 3
   Keep the syrup warm until ready to use.
4. 4
   Preheat oven to 350F.
5. 5
   In a large bowl, cream the butter and sugar together until fluffy.
6. 6
   Add lemon zest and essence.
7. 7
   Fold in eggs, one at a time, beating well after each addition.
8. 8
   In a separate bowl, mix together the flour, baking powder, salt, baking soda and almond meal together.
9. 9
   Add the flour mixture to the butter mixture alternating with the yoghurt, beating well after each addition.
10. 10
    Pour the batter into a well-greased and lightly floured 8 1/2-9 inch bundt pan or any other 9-cup tube pan.
11. 11
    Bake until the cake pulls away from the sides of the pan and tests done when a knife inserted in the center comes out clean.
12. 12
    Slowly pour the lemon syrup over the cake.
13. 13
    Allow the cake to cool and become lukewarm in a pan on the wire rack.
14. 14
    Invert the cake onto a plate and serve.
15. 15
    Enjoy!