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Lemon Yoghurt Cake Recipe


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     Lemon Yoghurt Cake

Category   Desserts - Breads
Sub Category   None
Servings   8-12

1 1/2 C sugar
Rind of 2 lemons (optional)
2 large eggs
1/2 C oil
1/2 tsp salt
1 C yoghurt (can use any flavour, I used vanilla custard)
2-3 T lemon juice
1 1/2 C self-raising flour

Oven on to 190C or 180C if using a fan oven. Grate all the coloured peel from the lemons into a large bowl. Add the sugar, eggs and oil, then whisk together. Add the salt, yoghurt and lemon juice and mix again. Sift in the flour, then mix gently until just combined.
Pour cake mixture into a 21cm non-stick ring pan. Bake for 30 minutes or until the centre springs back when pressed and a skewer comes out clean. Leave to cool for about 10 minutes before turning carefully out onto a rack.
Serving Suggestions
Serve sprinkled with a little icing sugar, and topped with whipped cream if you like.

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