Yoghurt and Lemon Cake

I have to admit I didn't make this one but I certainly helped eat it. I have been incredibly slow in adding more posts to this blog. Perhaps this is an indication of being just a wee bit busy and not so well for ages?

We stayed the night with John's Aunty on Friday and she had made this cake. It was so light, moist, lemony and yummy!
The recipe looks incredibly easy too.





Yoghurt cake

1pottle or 225 ml of fruit yoghurt
1/2 cup cooking oil (not olive)
2 large eggs
Grated rind of one lemon


2cups of self raising flour
11/2 cups of sugar
Pinch of salt

Preheat oven to 160 deg fan bake. Grease and paper line the base of 21 cm cake tin
Mix the first four ingredients together in a small bowl
Place flour, sugar and salt in a larger bowl
Add wet ingredients to dry. Do not over mix ingredients
Bake for 35 mins. Let the cake cool and ice while warm, not hot

Use juice of two lemons and two dessert spoons of sugar mixed then poured over top of cake instead of icing

Note this recipe was found in an old British newspaper. It was called a dump cake, because you used the same container for all measurements ie a yoghurt pottle.