Alison Holst's Lemon Yoghurt Cake
Makes a 23cm-ring cake
This light, lemony cake contains oil rather than butter and is very easy to mix, either in a food processor or in a bowl using a whisk or fork.
- 1¾ cups sugar
- finely grated rind of 2 lemons
- 2 large eggs
- 1 cup canola or other oil
- ½ tsp salt
- 1 cup plain yoghurt
- 2 - 3 Tbsp lemon juice
- 2 cups self-raising flour
Heat oven to 190°C (180°C fan bake), with the rack just below the middle. Spray a 23cm (7-cup capacity) ring pan with non-stick spray, then coat evenly with sieved flour.
If using a food processor, put the sugar and finely grated lemon rind in the bowl.
Add the eggs, oil and salt, then process until thick and smooth. Add the yoghurt and lemon juice and blend enough to mix. Add the flour and process just enough to combine.
To mix by hand, grate all the coloured peel from the lemons into a large bowl. Add the sugar, eggs and oil, then whisk together. Add the salt, yoghurt and lemon juice and mix again.
Sift in the flour and fold in with a stirrer until just combined.
Pour cake mixture into prepared ring pan and bake for about 30 minutes, or until the sides start to shrink, the centre springs back when pressed, and a skewer comes out clean.
Leave for about 10 minutes before turning out onto a rack. Cool.
Serve with sliced kiwifruit or fresh berries and whipped cream or yoghurt.
Variation: For a lower fat cake, replace ¼ cup of the oil with ¼ cup of extra yoghurt.