Lemon and yoghurt cake
For a quick, easy, but deliciously moist cake, look no further.
This lemon and yogurt cake recipe from Lancashire Farm Dairies pairs perfectly with a good cuppa. What’s more, it’s super-easy to bake and uses ingredients you’ll probably already have in your arsenal – ideal if you want to bake something last minute!
Lemon and yoghurt cake
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Ingredients
- 350 g sugar
- 2 free-range eggs
- 1/2 tbsp salt
- 3 tsp lemon juice
- grated zest of 2 lemons
- 180 ml olive oil
- 250 g Lancashire Farm Natural Bio Yoghurt
- 250 g self-raising flour
Instructions
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Preheat the oven to 180°C/Gas Mark 4.
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In a bowl, mix the lemon zest, oil, eggs and sugar with a fork. Add the remaining ingredients and combine well.
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Pour into a greased baking tin and bake for 30 minutes.
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Leave to cool, then turn out and dust with icing sugar.
