Lemon Yoghurt Cake

Never fails! Made hundreds over the last 18 years. The only thing you must do is use a ring pan.

Rind of 2 lemons

1 cup canola oil

2 eggs

1 cup sugar

1/2 tsp salt

1 cup greek yogurt

3 tbsp lemon juice

2 cups self raising flour

---

Pre-heat the oven to 180C. Butter and flour a 23cm ring pan - a nice big deep one.

Grate all the coloured peel from the lemons into a large mixing bowl. Add the oil, eggs and sugar, and beat with the hand mixer until thick and well blended. Add the salt, yoghurt and lemon juice and beat again briefly. Stir through the flour.

Pour into the prepared pan and bake for 30 mins, it can often take longer, or until the sides start to shrink, the centre springs back when presed and a skewer comes out clean. Leave to cool for 15 mins in the pan and then turn out carefully onto a rack.

This beautiful cake was made and decorated by Lottie for Dave and Sue's belated birthday's, post lockdown.