Recipes

Lemon Yoghurt Cake • 1¾ cups sugar • finely grated rind of 2 lemons • 2 large eggs • 1 cup oil • ½ tsp salt • 1 cup plain yoghurt • 2 – 3 Tbsp lemon juice • 2 cups self-raising flour This light, lemony cake contains oil rather than butter, mix, either in a food processor, or in a bowl using a whisk or fork. Heat oven to 190°C , Spray a 23cm (7 cup capacity) ring pan with non-stick spray, then coat evenly with sieved flour. If using food processor, put the sugar and finely grated lemon rind in the bowl. Add eggs, oil and salt, then process until thick and smooth. Add yoghurt and lemon juice and blend to mix. Add flour and process just enough to combine. To mix by hand, grate the peel from the lemons into a large bowl. Add sugar, eggs and oil, then whisk together. Add salt, yoghurt and lemon juice and mix again. Sift in flour and fold in until just combined. Pour cake mixture into prepared pan,bake for about 30 minutes, Leave for about 10 minutes before turning out onto a rack. Cool.