Lemon yoghurt cake

Lemon yoghurt cake

NZ Woman's Weekly 30/11/2010

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This deliciously zesty cake is great as a family dessert, or for entertaining on a summer night.

Ingredients

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1 Lemon
1 cup Oil
2 Eggs
1¾ cups Sugar
½ tsp Salt
1 cup Yoghurt
3 tbsp Lemon juice
2 cups Self raising flour

Icing

2 cups Icing sugar
1 tbsp Butter
1 tbsp Water
2 tbsp Lemon juice

Directions

  1. 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.
  2. Add salt, yoghurt and lemon juice and beat again.
  3. 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.
  4. 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.

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