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.
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