Lemon Yoghurt Cake

Serves 10–12

Ingredients

  • ¾ cup (180ml) vegetable oil
  • 2 eggs
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons lemon juice
  • 1 cup (280g) thick natural yoghurt
  • 1¾ cups (385g) caster (superfine) sugar
  • 2 cups (300g) self-raising (self-rising) flour
  • lemon frosting
  • ¾ cup (120g) granulated sugar
  • ¼ cup (60ml) lemon juice

Method

  1. Preheat oven to 180°C (350°F).
  2. Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine.
  3. Sift over the flour and stir until smooth.
  4. Pour the mixture into a greased 24cm fluted ring tin and bake for 35 minutes or until cooked when tested with a skewer.
  5. While the cake is still hot remove from the tin and place on a plate.
  6. To make the lemon frosting, gently stir together the sugar and lemon juice.
  7. Spoon over the cake and allow to set. Serve warm..