Lemon Yoghurt Cake
July 17, 2020
A nice tangy cake, not too sweet, and good as a dessert.
Dust with icing sugar and serve with ice cream or whipped cream if using as a dessert, or just on its own with a tea or coffee.
1Preheat the oven to 180°C.
2Grease and line a 20-22cm round cake tin (the cake will be a bit thinner and may cook a little faster in the larger tin).
3Place lemon rind, oil, eggs and sugar in a large bowl and whisk until well mixed and thick.
4Add salt, yoghurt and lemon juice and whisk again.
5Add the flour and baking powder and mix thoroughly.
6Place in pan and bake 30to 40 minutes or until a skewer comes out clean. This varies from oven to oven, so just check regularly after 30 minutes.
7Cool in the tin for about 10 minutes before removing to a wire rack to cool.