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Lemon and yoghurt are almost as good as chocolate, promise!
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.
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