lemon cake

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Ingredients

3/4 cup (180ml) vegetable oil

2 eggs

1 tablespoon finely grated lemon rind

2 tablespoons lemon juice

1 cup (280g) thick natural yoghurt

13/4 cups (385g) caster (superfine)

sugar

2 cups (300g) self-raising (self-rising)

flour

lemon frosting

3/4 cup (120g) granulated sugar

1/4 cup (60ml) lemon juice

Lemon Yoghurt Cake

Recipe by Donna Hay from Donna Hay - Fast, Fresh, Simple

Lemon and yoghurt are almost as good as chocolate, promise!

Serves 10

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.

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Notes & Tips

Find out more about Donna Hay - fast, fresh, simple the show now.

Donna Hay – fast, fresh, simple, Harper Collins $39.99 www.donnahay.com

3/13/12 www.lifestylefood.com.au/recipes/print.aspx?RecipeID=15185

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