Lemon yoghurt cake
Serves 10-12
Ingredients
- ¾ cup (380ml) vegetable oil
- 2 eggs
- 1 tablespoon finely grated lemon rind
- ¼ cup lemon juice
- 1 cup plain Greek-style yoghurt or goat’s milk yoghurt
- 1 ¾ cups (385g) caster sugar
- 2 cups self-raising flour
- 2 tablespoons thyme leaves
- Lemon icing:
- 1 cup icing sugar, sifted
- 1 tablespoon lemon juice
- ½ tablespoon boiling water
Method
- Preheat oven to 160 C. 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 until smooth.
- Pour into a well greased 24cm bundt tin and bake for 50-55 minutes or until a skewer comes out clean. Allow the cake to stand in the tin for 5 minutes.
- To make the icing, mix to combine the sugar, lemon juice and boiling water.
- Carefully turn the cake out onto a cake stand and spoon over the icing while the cake is still hot. Sprinkle with thyme leaves and allow to set for 10 minutes before serving.
Page Last Reviewed: 17 Aug 2021