Fresh Lemon Yoghurt Cake

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Ingredients:

  • ¾ cup Wollundry Grove Extra Virgin Olive Oil (Delicate)
  • 2 eggs (For egg allergy - 6 tsp Orgran egglike powder)
  • 1 tbsp grated lemon zest
  • ¼ cup lemon juice
  • 1 cup Greek style (thick) yoghurt
  • 1 ¾ cup caster sugar
  • 2 cups self-raising flour

Recipe:

  1. Pre heat oven to 160 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 50-55 minutes or until skewer comes out clean.
Cristy Houghton