One bowl lemon yoghurt cake (by Donna Hay)



3/4 cup vegetable oil (rice bran works well)
2 eggs
1 tblsp lemon rind
2 tblsp lemon juice
1 cup natural yoghurt
1 3/4 cups castor sugar
2 cups self-raising flour

3/4 cup sugar
1/4 cup lemon juice


  1. Preheat oven to 170c (fan-forced)
  2. Hand mix together vegetable oil, eggs, lemon rind, lemon juice and yoghurt.
  3. Mix in sugar, then add flour.
  4. Pour into a bunt tin and bak at 170c for 35 minutes
  5. Cool in tin for a few minutes then invert and ice while still hot
  6. To make icing, mix together sugar and lemon juice, taking care not to stir too much so not all the sugar melts. Spoon over hot cake.

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