Lemon Yoghurt Cake

A scrumptious cake made with lemon and yoghurt. 

Well this just HAS to be healthy!

Thank you so much to everyone for your comments about my Lemon Cordial recipe.  I am so pleased with the way it turned out.  It tastes just like old fashioned lemonade!

I am determined to use every single one of the gorgeous juicy lemons from my neighbour's tree.  I am a woman on a mission -  seeking out creative ways to make maximum use of the humble lemon.   

So with the first day of school holidays and a drizzly, miserable day here in the Far North, I decided to grab a few more lemons and do some baking. 

I have been wanting to try out this Donna Hay recipe for Lemon Yoghurt cake for quite a while now and believe me, it didn't disappoint!  

Lemon Yoghurt Cake

3/4 cup (180ml) vegetable oil

2 eggs

1 tabs finely grated lemon rind

2 tabs lemon juice

1 cup (280) thick natural yoghurt

1 3/4 cups (384g) caster sugar

2 cups (300g) self raising flour

Lemon icing :

3/4 cup sifted icing sugar

1 tabs lemon juice 

Preheat oven to 180 degrees C.

Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine.

Sift over the flour and stir until smooth.

Pour the mixture into a greased 24cm fluted ring tin and bake for 35minutes or until cooked when tested with a skewer.

While the cake is still hot - remove from the tin and place on a plate.

To make the lemon icing - gently stir together the sugar and lemon juice.

Spoon over the cake and allow to set.  Serve warm.

The texture, the flavour, the scrumptiousness..........Wow!

Well done DONNA HAY - you have surpassed yourself with this one.