LEMON YOGHURT CAKE
A moist cake that is quick to make. It’s lovely. I didn’t even take out my mixer for it. I used a wooden spoon.
- 1 ¾ cups sugar
- 2 eggs
- ½ teaspoon salt
- 3 teaspoons lemon juice
- 2 lemons, grated
- ¾ cup oil
- 1 cup natural yoghurt
- 2 cups self-raising flour
In a bowl, mix the rind, oil, eggs and sugar with a fork.
Add remaining ingredients and combine well.
Pour into greased ring tin and bake at 180ºC for 30 minutes.
Leave to cool then turn out and dust with icing sugar.
Recipe tested and photo: Melissa Ann Vermeulen
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