Fresh Lemon Yoghurt Cake
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:
Pre heat oven to 170 deg. Celsius
Place the oil, eggs (egglike powder), lemon zest, lemon juice, yoghurt and caster sugar in a large bowl and whisk to combine.
Stir in flour until smooth.
Pour into a 24 cm tin and bake for 30-35 minutes or until skewer comes out clean.