Ingredients
1 cup | Caster sugar |
2 | Lemons, finely zested |
2 | Eggs, lightly beaten |
½ tsp | Salt |
¾ cup | Oil, rice bran or grapeseed (Main) |
1 ¼ cups | Plain unsweetened yoghurt |
2 Tbsp | Lemon juice (Main) |
2 cups | Self raising flour |
½ cup | Lemon juice, extra |
½ cup | Caster sugar, extra |
1 to serve | Greek yoghurt |
Directions
- Preheat oven to 180 degC and grease a 22cm ring tin.
- In a large bowl mix the sugar, rind, eggs, oil and salt together with a wooden spoon until well combined.
- Add the yoghurt and juice and mix, then sieve the flour into the bowl and fold in.
- Spoon into the tin and bake for approximately 30 minutes or until a skewer inserted comes out clean.
- Stir the lemon juice and caster sugar together.
- After the cake has cooled for for 5 minutes, pour this glaze over the cake.
- Serve with Greek yoghurt.