Like magic I turned a tub of vanilla yoghurt that was about to expire and a lemon getting a bit old into this DELICIOUS, fluffy lemon and yoghurt cake. It was SO easy…here’s how!
3/4 Cup of Oil
1 Cup Caster Sugar
2 Cups SR Flour
Juice of 1 Large Lemon
Rind of 1 Large Lemon
1 Cup Vanilla Flavoured Yoghurt
Preheat the oven to 180 degrees Celsius. In a large bowl whisk together the sugar, oil, eggs, lemon rind, lemon juice and yoghurt. Then mix in the flour. Pour into a 24cm (or thereabouts) round greased and lined cake tin and bake until golden and a skewer comes out clean (approx 35 to 40 minutes). Dust with icing sugar and serve warm (or cool… if you can wait!)