Yoghurt And Lemon Cake

Name: Yoghurt And Lemon Cake
Ingredients: 2 whole Lemons, Zested; 1-3/4 cup Sugar; 2 Large Eggs; 1 cup Oil (Grapeseed); 1/2 teaspoons Salt; 1 cup Natural Yoghurt; 3 Tablespoons Lemon Juice; 2 cups Self Rising Flour Plus Extra For Flouring Your Pan; Icing Sugar To Serve

9 ingredients

4 steps

Ingredients

2 whole Lemons, Zested
1-3/4 cup Sugar
2 Large Eggs
1 cup Oil (Grapeseed)
1/2 teaspoons Salt
1 cup Natural Yoghurt
3 Tablespoons Lemon Juice
2 cups Self Rising Flour Plus Extra For Flouring Your Pan
Icing Sugar To Serve

Directions

1

Heat oven to 190°C (about 375°F). Spray a 23cm ring pan with non-stick spray and dust with some sifted flour. Cover the pan evenly with the flour then tip out excess flour.
2

Grate lemon rind into a large bowl. Add the sugar, eggs and oil and whisk together. Add salt, yoghurt and lemon juice and mix again. Sift in the flour and mix gently until just combined.
3

Pour mixture into cake tin and bake for 35 minutes or until the sides start to shrink. Test by poking the center of the cake with a skewer-it should come out clean when the cake is done.
4

Remove it from the oven and set the pan on a rack. Leave it for about 10 minutes before turning out. Cool to room temperature and serve with icing sugar.