Lemon Yoghurt Cake

By sarah_carroll

Ingredients

• 1 3/4 c caster sugar
• 2 eggs
• 1 cup rice bran oil
• 1 c yoghurt
• grated rind of 3 lemons
• 2 c self raising flour, sifted
• 2 T lemon juice
• icing sugar, to dust
• thick cream, to serve

Preparation

Step 1

Preheat oven to 180C or 160C fan forced. Grease and line a 20cm round cake pan with baking paper.
Whisk together sugar, eggs, oil, yoghurt and lemon rind. Fold in flour and 1/2t salt, then stir in lemon juice. Pour into prepared pan. Bake for 45 minutes, until skewer comes out clean.
Cool in pan for 5 mins. turn out onto a wire rack to cool. Serve with icing sugar and cream.