Here's the details:
A 21cm ring cake tin
1 1/2 cups sugar
Rind of 2 lemons
2 large eggs
1/2 cup canola or light vegetable oil
1/2 tsp salt
1 cup plain yoghurt (we use Weight Watchers brand)
2-3 Tbsp lemon juice
1 1/2 cups self-raising flour
Turn oven to 190 degrees Celsius.
If using a food processor, add sugar and lemon peel. Run the machine until the peel is finely chopped and mixed with sugar.
Add eggs, oil and salt and process until thick and smooth. Then add the yoghurt and lemon juice and blend just enough to mix. Add the flour and process just enough to combine with the rest of the mixture.
Don't worry if it looks a little dark on top,
it needs to brown up a wee bit to ensure the inside is fully cooked
Pour cake mixture into a non-stick sprayed and lined ring pan. Bake for 50 minutes - but check on it after about 40 minutes depending on your oven. Check that the centre springs back when pressed AND a skewer comes out clean. Each time we have cooked the cake it has taken longer than we thought to bake.
Leave to cool for about 10 minutes before turning carefully onto a rack.
Delicious on it's own or serve with ice cream or cream for a little extra zhush.
For other yummy recipes, go here.