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Yogurt and lemon cake

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Ingredients

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350g Caster sugar
240ml Rapeseed oil
2 Lemon zest and juice 2 lemons
2 Large eggs
250g Greek yogurt
1tsp Vanilla extract
250g Self Raising Flour
1tsp Powdered sugar

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Yogurt and lemon cake

Zesty and deliciously moist with a crunchy outer shell.

  • 65 min
  • Serves 16
  • Easy

Ingredients

Directions

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The use of yoghurt in this recipe makes for a fluffier baked cake.

Steps

1
Done

Preheat your oven to 190C/170C Fan/Gas 5. Use a little of the rapeseed oil to grease a 23cm round springform cake tin.

2
Done

In a large bowl, whisk together the sugar, remaining oil, lemon juice and zest.

3
Done

Add the eggs one at a time, whisking well after each addition, followed by the yogurt and vanilla. Whisk until thick and smooth.

4
Done

Sift the flour. Fold in with a spoon until just combined and lump-free.

5
Done

Pour the mixture into the tin and bake for 50 mins or until a skewer inserted into the centre of the cake comes out clean.

6
Done

Cool for 10 mins in the tin, then remove and transfer onto a wire rack. Once at room temperature, dust with a sprinkling of icing sugar. This cake is lovely served for tea or as a dessert with a side of yogurt.

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