Lemon yoghurt cake

Set yourself up with a cup of tea to enjoy with this moist lemon cake and its zesty lemon glaze.

We may not bake cakes every day, but when we do, we need those tins. Credit: Donna Hay: Fast, Fresh, Simple

• serves

  10

• prep

  15 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• ¾ cup (180 ml) vegetable oil
• 2 eggs
• 1 tbsp finely grated lemon rind
• 2 tbsp lemon juice
• 1 cup (280 g) thick natural yoghurt
• 1¾ cups (385 g) caster (superfine) sugar
• 2 cups (300 g) self-raising (self-rising) flour

Lemon frosting

• ¾ cup (120 g) granulated sugar
• ¼ cup (60 ml) lemon juice

Instructions

1. Preheat oven to 180°C (350°F).

2. Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine. Sift over the flour and stir until smooth.

3. Pour the mixture into a greased 24 cm fluted ring tin and bake for 35 minutes or until cooked when tested with a skewer.

4. While the cake is still hot remove from the tin and place on a plate.

5. To make the lemon frosting, gently stir together the sugar and lemon juice. Spoon over the cake and allow to set. Serve warm.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.