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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

  1. Preheat the oven to 180°C/Gas Mark 4.

  2. In a bowl, mix the lemon zest, oil, eggs and sugar with a fork. Add the remaining ingredients and combine well.

  3. Pour into a greased baking tin and bake for 30 minutes.

  4. Leave to cool, then turn out and dust with icing sugar.