15 June 2017

Lemon and Yogurt Cake

Time till ready
1hrs
Serves
5+

An old favourite made even more delicious with our award winning yogurt! Once made - get the kettle on, relax and enjoy a slice with your feet up!

Method

Step 1

In a bowl, mix rind, oil, eggs and sugar with a fork.

Step 2

Add remaining ingredients and combine well.

Step 3

Pour into greased ring tin or baking tin and bake at 180C for 30 minutes.

Step 4

Leave to cool then turn out and dust with icing sugar.

Step 5

Serve.

Ingredients

Metric Imperial
  • 350g sugar
  • 2 eggs
  • 1/2 tsp salt
  • 3 tsp lemon juice
  • 2 lemon rind grated
  • 180ml olive oil
  • 250g Lancashire Farm Natural Bio Yogurt
  • 250g self-raising flour
  • 4/5 pound sugar
  • 2 eggs
  • 1/2 tsp salt
  • 3 tsp lemon juice
  • 2 lemon rind grated
  • 1/3 pint olive oil
  • 1/2 pound Lancashire Farm Natural Bio Yogurt
  • 1/2 pound self-raising flour
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Nutritional Information

Energy 3422kJ/818kcal
Fat 38.5g
of which saturates 5.6g
Mono-unsaturates 27.3g
Polyunsaturates 3.4g
Carbohydrate 111.2g
of which sugars 73.9g
Protein 10.2g
Fibre 1.4g
Salt 0.9g
Calcium

Contains Pasteurised Cows Milk

No Added Ingredients!