Saturday, 24 March 2012

Lemon Yoghurt Cake


Such an easy cake to throw together shouldn't taste this good. No beaters, no mixers, just a bowl and a whisk. Easy to make and soooo easy to eat. Make it, you won't regret it!

Lemon Yoghurt Cake
from Donna Hay's Fast, Fresh, Simple

For the Cake:
¾ cup (180ml) vegetable oil
2 eggs
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
1 cup (280g) thick natural yoghurt
1¾ cups (385g) caster (superfine) sugar
2 cups (300g) self-raising (self-rising) flour

Preheat oven to 180 degrees C .

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

Sift over the flour and stir until smooth.

Pour the mixture into a greased 24cm fluted ring tin and bake for 35 minutes or until cooked when tested with a skewer.

While the cake is still hot remove from the tin and place on a plate. Glaze with Lemon Frosting.

For the Lemon Frosting:
¾ cup (120g) granulated sugar
¼ cup (60ml) lemon juice 

Stir together the sugar and lemon juice.

Spoon over the cake and allow to set. Serve warm.

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