Sticky Lemon Cake

Directions

1. 1
   Preheat the oven to 325F (175C).
2. 2
   Butter an 8in (20cm) cake pan, and line the bottom with a round of parchment paper.
3. 3
   Grate the zest and squeeze the juice from the lemons; you should have 6 tbsp juice.
4. 4
   Cream together the butter and 3/4 cup sugar, and the zest in a large bowl until light and fluffy.
5. 5
   Beat in the eggs, one at a time.
6. 6
   Whisk the flours and the baking powder together to eliminate any lumps.
7. 7
   Stir into the butter mixture, followed by the yogurt and 2 tbsp of the lemon juice.
8. 8
   Spread in the pan.
9. 9
   Bake for 30 minutes, or until the center springs back when pressed.
10. 10
    Meanwhile, stir the remaining 1/2 cup sugar and 4 tbsp lemon juice in a saucepan over low heat to dissolve the sugar.
11. 11
    Cool.
12. 12
    Transfer the cake to a wire rack.
13. 13
    Pierce the cake all over with a skewer and drizzle the syrup on top.
14. 14
    Cool for 30 minutes.
15. 15
    Invert onto the rack, remove the pan, peel off the paper, and cool completely.