Lemon Yoghurt Cake

Lemon Yoghurt Cake

I'm not one for fussy sweets and desserts. Precision isn't my forte and I have little to no patience for decoration and icing. This slightly adjusted recipe by Donna Hay is such a simple cake to make. You could add fresh berries to the mixture when in season if desired. You'll be sure to make a few friends at the office if you take this in for morning tea. 

Serves 10-12


180ml vegetable oil
2 eggs
1 tablespoon finely grated lemon rind
1/4 cup lemon juice
1 cup plain Greek yoghurt (thick)
1 3/4 cups caster sugar
2 cups self-raising flour
Icing sugar to dust


Preheat oven to 160 degrees. 
Place the oil, eggs, lemon rind, lemon juice, yoghurt and sugar in a large bowl and whisk to combine. Sift over the flour and stir to combine. 
Pour into a greased 24cm Bundt tin and bake for 50-55 minutes until a skewer comes out clean. 
Allow the cake to cool in the tin for 10 minutes, before turning out to a cooling rack. 
When ready to serve, dust lightly with icing sugar.