Lemon Yogurt Cake

¾ cup (180ml) vegetable oil
2 eggs
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
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 juice

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.