Ingredients

The following ingredients have 4 Servings
  • 2/3 cup / 165 ml vegetable or canola oil
  • 2 eggs
  • 1 ½ tbsp grated lemon rind ((1 large or 2 medium lemons))
  • ¼ cup / 65 ml fresh lemon juice
  • 1 cup / 250g plain yoghurt ((Note 1))
  • 1.25 cups / 275g caster sugar ((superfine sugar, granulated ok too))
  • 2 cups/300g plain flour ((all purpose flour))
  • 4 tsp baking powder
  • Pinch of salt
  • 1 3/4 cup / 210 g icing sugar (powdered sugar)
  • 1 tbsp lemon juice
  • 1 1/2 tbsp plain yogurt

Instruction

  • Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Grease a 20 cm / 8” cake pan with butter.
  • Place Wet ingredients in a bowl. Whisk until combined.
  • Sprinkle over flour, baking powder and salt. Whisk until smooth - few small lumps is ok.
  • Pour into pan - it should be fairly thick but pourable (see video). Bake for 50 minutes or until a skewer comes out clean.
  • Remove metal ring and cool on rack then glaze.