A zesty, light cake to be enjoyed in the summer.


  • 1 1/2 cups sugar

  • 2 lemon rind

  • 2 eggs

  • 1/2 teaspoon salt

  • 1 cup plain yoghurt

  • 2-3 tablespoons lemon juice

  • 2 cups SR Flour

  • 1 cup light vegetable oil


  • 1.

    Grate rind from lemons,add oil,eggs and sugar.

  • 2.

    Beat with a fork or whisk.

  • 3.

    Add salt, yughurt, lemon juice and SR Flour in that order.

  • 4.


  • 5.

    Pour into greased lined tins. (makes 2 log tins or 1 8" (21cm )cake.

  • 6.

    Bake 180 degrees for approx 30-35 minutes.

  • 7.

    Leave in tin to cool sprinkle with icing sugar to serve.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 541kj
  • Fat Total 30g
  • Saturated Fat 2g
  • Protein 5g
  • Carbohydrate 63g
  • Sugar 39g
  • Sodium 175mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Can be served with cream on the side and a fresh pot of tea.

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