Lemon Yoghurt Cake
For a 21cm ring cake:
1 3/4 cups sugar rind of 2 lemons
2 large eggs
1 cup oil
1/2 tsp salt
1 cup yoghurt
2-3 Tbsp lemon juice
2 cups self-raising flour
Because this cake contains oil rather than butter, it is very easy to mix, either in a food processor, or in a bowl using a whisk or fork.
Turn oven on to 190 degrees Celcius, or 180 degrees Celcius if using a fan oven.
If you are using a food processor, put the sugar into the (dry) bowl with the metal chopping blade. Peel all the yellow peel from the lemons, using a potato peeler, and add to the bowl. Run the machine until the lemon peel is finely chopped through the sugar.
Add the eggs, oil and salt and process until thick and smooth, then add the yoghurt and lemon juice and blend enough to mix. Use any kind of yoghurt – plain, sweetened or flavoured. (If you use flavoured yoghurt, choose a flavour that will blend with the colour and flavour of the lemon.) Add the flour and process just enough to combine with the rest of the mixture.
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, then mix gently until just combined.
Pour cake mixture into a non-stick sprayed and floured ring pan (which holds 7 cups of water). Bake for 30 minutes, or until the sides start to shrink, the centre springs back when pressed, and a skewer comes out clean. Leave to cool for about 10 minutes before turning carefully out onto a rack.
Serve sprinkled with a little icing sugar, and topped with whipped cream if you like.