This was a quick and deliciously moist cake that I made using Donna Hay’s recipe with a couple of modifications… here is my version of the recipe:
¾ cup (180ml) vegetable oil
1 tbsp finely grated lemon rind
¼ cup (60ml) lemon juice
1 cup (280g) natural greek-style (thick) yoghurt
1¾ cups (385g) caster sugar (could use less!)
2 cups (300g) self-raising flour
10 raspberries or thereabouts (optional)
1 cup (160g) icing sugar
1 tbsp lemon juice
½ tbsp boiling water
Preheat oven to 160°C (325°F). Grease a 2.5-litre-capacity Bundt tin (I used a loaf tin). Place the oil, eggs, lemon rind, lemon juice, yoghurt and sugar in a large bowl and whisk to combine. Sift in the flour and whisk until smooth. Pour into the tin, place the raspberries on the top of the mixture and bake for 50–55 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes.
To make the lemon icing, sift the sugar into a medium bowl. Add the lemon juice and water and mix to combine.
Carefully turn the cake out onto a cake stand or plate. Spoon icing over the cake when it has cooled a little. Allow to set for 10 minutes before slicing to serve.