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Lemon Yoghurt Cake

1 3/4 cups caster sugar
2 eggs
1 cup oil
1 cup yoghurt
2 cups SR Flour, sifted
3 Tbsp lemon juice
grated rind of 2 lemons
1/2 tsp salt
icing sugar, to dust

1. Preheat oven to 180 degrees C. Grease and line a 22 cm round tin.
2. Whisk together sugar, eggs, oil, yoghurt and lemon rind.
3. Fold in flour and salt, then stir in lemon juice
4. Pour into tin and bake for 45-55 mins until a skewer comes out clean
5. Cool in pan
6. Dust with icing sugar