Lemon Yoghurt Cake

  • This is a favourite of mine - make it when I need to take a cake anywhere as it's quick, easy, tasty and.....not so healthy, lol!

    1 3/4 cups sugar
    rind of 2 lemons
    2 eggs
    1 cup oil
    1/2 tspn salt
    1 cup yoghurt (any kind, I use lemon or soy vanilla)
    2 - 3 Tablesp. lemon juice
    2 cups SR flour.

    Can be mixed in a food processor or with a mixer.

    In food processor: process sugar and lemon rind until rind is mixed through finely.
    Add eggs, oil and salt, and process untril thick.
    Add yoghurt and lemon juice, mix through.
    Then add flour and process until just blended.

    In a mixer: grate the lemon rind before using, and add with the oil.

    Both: Pour into greased and floured ring pan.
    Bake at 180 degs. C (375 degs F) for 30 mins or until cake springs back when touched lightly, and has started to come away from the sides of the pan.
    Leave in tin for 10 mins, remove from tin and copol.
    Serve sprinkled with icing sugar, and cream if desired.
    May be served warm or cold.

    Keeps well but doesn't last long!!!