Fresh Lemon Yoghurt Cake

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Ingredients:

  • 1/2 cup Wollundry Grove Extra Virgin Olive Oil (Delicate)

  • 1 egg (For egg allergy - 4 tsp Orgran egglike powder)

  • 2 lemon grated zest

  • 1/2 cup lemon juice

  • 1/2 cup Greek style (thick) yoghurt

  • 1 cup caster sugar

  • 1 1/2 cups self-raising flour

Recipe:

  1. Pre heat oven to 170 deg. Celsius

  2. Place the oil, eggs (egglike powder), lemon zest, lemon juice, yoghurt and caster sugar in a large bowl and whisk to combine.

  3. Stir in flour until smooth.

  4. Pour into a 24 cm tin and bake for 30-35 minutes or until skewer comes out clean.

Cristy Houghton