LINDA Coplestone from Scottsdale sent in this great recipe for lemon yoghurt cake.
LEMON YOGHURT CAKE
- 3/4 cup sugar
- 2 eggs
- 1/2 tsp salt
- 2-3 tsp lemon juice
- Grated rind of 2 lemons
- 3/4 cup rice bran oil
- 1 cup natural yoghurt
- 2 cups self-raising flour
Mix lemon rind, juice, oil, eggs and sugar with a fork, until well combined.
Then add yoghurt, mix again. Add other ingredients and mix well.
Pour into a greased ring tin and bake at 170C in a fan-forced oven for 30 minutes, or until golden brown.
This cake can be iced or dusted with icing sugar.
