Lemon yoghurt cake

Ingredients

  • 1 3/4 cups sugar, 2 eggs
  • 1/2 tsp salt, 3 tsp lemon juice
  • 2 lemons grated, 3/4 cup oil
  • 1 cup natural yoghurt
  • 2 cups self-raising flour

Method

In a bowl, mix rind, oil, eggs and sugar with a fork.

Add remaining ingredients and combine well. Pour into greased ring tin and bake at 180C for 30 minutes. Leave to cool then turn out and dust with icing sugar.

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