Lemon yoghurt cake
This deliciously zesty cake is great as a family dessert, or for entertaining on a summer night.
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|3 tbsp||Lemon juice|
|2 cups||Self raising flour|
- Preheat oven to 180 deg C. Grease and line the base of a 22cm ring pan. Place two tablespoons lemon rind, oil, eggs and sugar into the bowl of a food processor and mix until thick.
- Add salt, yoghurt and lemon juice and beat again.
- Sift in flour and gently mix. Pour mixture into cake pan and bake for 30 to 35 minutes or until a skewer comes out clean. Cool in the pan for 10 minutes before turning out onto a cake rack to cool completely.
- Mix together icing sugar, melted butter, boiling water and lemon juice to make a spreadable icing. Spread icing over cake. Decorate with extra lemon rind if you like.