Lemon Yogurt Cake

because its super easy delicious and very light on pocket....not expensive at all

To Prep

To Cook

Servings

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Recommended By Chef	To Prep
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Ingredients

¾ cup (180ml) vegetable Oil
2 eggs
1 tablespoon finely grated Lemon rind
2 tablespoons Lemon ju Ice
1 cup (280g) thick natural yoghurt
1¾ cups (385g) caster (superfine) Sugar
2 cups (300g) self-raising (self-rising) flour
Lemon frosting
¾ cup (120g) granulated Sugar
¼ cup (60ml) Lemon ju Ice

How to make Lemon Yogurt Cake

METHOD:

Preheat oven to 180°C (350°F).
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.
Pour the mixture into a greased 24cm fluted ring tin and bake for 35 minutes or until cooked when tested with a skewer.
While the cake is still hot remove from the tin and place on a plate.
To make the lemon frosting, gently stir together the sugar and lemon juice.
Spoon over the cake and allow to set. Serve warm.

Posted By: hina shaikh, karachi

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