Lemon Yogurt Cake

Ingredients

  • 1 3/4 cups sugar
  • rind of 2 lemons
  • 2 eggs
  • 3/4 cup oil
  • 1/2 teaspoon salt
  • 1 1/4 cups yogurt
  • 2-3 tablespoons lemon juice
  • 2 cups self-raising flour

Method

  1. Chop lemon rind through sugar in a food processor
  2. Add eggs, oil and salt; process until thick and smooth
  3. Add yogurt and lemon juice; blend
  4. Add flour; combine
  5. Pour into a tin and bake at 180 deg C for 30-45 minutes

Notes

I use a fluted bundt tin and bake for about 60 minutes Serve sprinkled with icing sugar and with whipped cream or yogurt