Lemon Cake

For the Cake

• 1/2 cup butter, at room temperature
• 3/4 cup sugar
• 1 cup plain yogurt
• 2 large eggs
• 2 tablespoons fresh lemon juice
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder

For the Syrup

• 1 cup sugar
• 1/4 cup fresh lemon juice
• 3/4 cup water
• 3 sprigs mint

Directions:

1. Preheat the oven to 350 degrees.
2. Cream the butter and sugar together. Add the yogurt and the eggs, mixing well.
3. Pour in the lemon juice. Sift together the flour, baking soda and baking powder and add to the bowl, mixing until everything is well incorporated.
4. Spoon the batter into a buttered pan and bake until a toothpick inserted in the center comes out clean and the color is golden (about 40 minutes).
5. Let the cake cool. Meanwhile, combine the ingredients for the syrup in a small saucepan. Bring to a boil and cook over high heat for about 10 to 12 minutes, or until the syrup coats the back of a spoon.
6. Remove the mint and let the syrup cool until it is just warm.
7. Loosen the cake in its pan and pour 1/3 of the syrup over the top. Wait 10 minutes, then do this again. Wait another 10 minutes, then pour the rest of the syrup on the top.
8. Let the cake sit for about an hour, which will give it enough time to absorb the syrup.
9. Invert the cake onto a platter, then slice and serve.