Lemon and Yogurt Cake
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!
- 350g sugar
- 2 eggs
- 1/2 tsp salt
- 3 tsp lemon juice
- 2 lemon rind grated
- 180ml oil
- 250g Lancashire Farm Natural Bio Yogurt
- 260g self-raising flour
In a bowl, mix rind, oil, eggs and sugar with a fork.
Add remaining ingredients and combine well.
Pour into greased ring tin or baking tin and bake at 180C for 30 minutes.
Leave to cool then turn out and dust with icing sugar.