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A zesty, light cake to be enjoyed in the summer.
Grate rind from lemons,add oil,eggs and sugar.
Beat with a fork or whisk.
Add salt, yughurt, lemon juice and SR Flour in that order.
Pour into greased lined tins. (makes 2 log tins or 1 8" (21cm )cake.
Bake 180 degrees for approx 30-35 minutes.
Leave in tin to cool sprinkle with icing sugar to serve.
Can be served with cream on the side and a fresh pot of tea.
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