Yogurt and lemon cake
- 350g caster sugar
- 240ml rapeseed oil
- Zest and juice 2 lemons
- 2 eggs
- 250g Greek style yogurt
- 1tsp vanilla essence
- 250g self-raising flour
- 1tsp icing sugar, to dust
Preheat your oven to 190C/170C Fan/Gas 5. Use a little of the rapeseed oil to grease a 23cm round springform cake tin.
In a large bowl, whisk together the sugar, remaining oil, lemon juice and zest.
Add the eggs one at a time, whisking well after each addition, followed by the yogurt and vanilla. Whisk until thick and smooth.
Sift the flour. Fold in with a spoon until just combined and lump-free.
Pour the mixture into the tin and bake for 50 mins or until a skewer inserted into the centre of the cake comes out clean.
Cool for 10 mins in the tin, then remove and transfer onto a wire rack. Once at room temperature, dust with a sprinkling of icing sugar. This cake is lovely served for tea or as a dessert with a side of yogurt.