part 3 of operation get_rid_of_lemons (thanks to my first crop of lemons) – make a lemon yoghurt cake! i was inspired by a donna hay lemon yoghurt cake (gluten free) that i had eaten at a tupperware party the week before. that cake was just super moist and ultra delicious.
i didn’t use the donna hay recipe but i might as well have because the recipe i used is practically identical. (this recipe is courtesy of best recipes)
1 3/4 cups sugar
1/2 teaspoon salt
2-3 teaspoons lemon juice
grated rind of 2 lemons
3/4 cup oil
1 cup natural yoghurt
2 cups self-raising flour
1) in a bowl, mix rind, oil, eggs and sugar with a fork.
2) add remaining ingredients and combine well.
3) pour into greased ring tin and bake at 180c for 30 minutes.
4) leave to cool then turn out and dust with icing sugar.
note: i used a round tin, instead of a ring tin, and the cake needed more than 30 minutes baking.
(the donna hay lemon yoghurt cake includes lemon frosting.)
the cake was moist and lemony. this recipe is quick and easy – you can’t go wrong.
“when life gives you lemons, squirt someone in the eye.” ~ cathy guisewite