Lemon Yoghurt Cake

Ingredients

CAKE

¾ Cup (180ml) vegetable oil

2 eggs

1 tablespoon finely grated lemon rind

¼ cup (60ml) lemon juice

1 cup (280g) natural greek-style (thick) yoghurt

1¾ cups (385g) caster (superfine) sugar

2 cups (300g) self-raising (self-rising) flour

LEMON ICING

1 cup (160g) icing (confectioner’s) sugar

1 tablespoon lemon juice

½ tablespoon boiling water

Directions

Preheat oven to 160°C. Grease a 2.5-litre-capacity Bundttin.

Place the oil, eggs, lemon rind, lemon juice, yoghurt andsugar in a large bowl and whisk to combine.

Sift in the flour and whisk until smooth.

Pour into the tin and bake for 50–55 minutes or until cookedwhen 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.While the cake is still hot, spoon over the lemon icing. Allow to set for 10minutes before slicing to serve.

Notes

https://www.donnahay.com.au/recipes/sweets/lemon-And-Yoghurt-cake