For an easy dessert for family or famous friends, everyone loves this cake. I serve individual serves on large dinner plates and sprinkle sifted icing sugar over the plate and add a cherry or strawberry and a mint leaf for colour. Even the kids line up for seconds!
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Directions Preparation:15min › Cook:40min › Extra time:5min › Ready in:1hour
Preheat oven to 180 degrees C. Grease and flour a 23 cm cake tin.
Grate all the peel from the lemons into the mixing bowl. Add the oil, eggs and sugar beat with a beater until thick and well blended.
Add the salt, yoghurt and lemon juice and beat again briefly to mix well. Fold in the flour.
Pour the cake mixture into a the prepared tin and bake for 30 - 40 minutes or until the sides start to shrink, the centre springs back when pressed and a skewer comes out clean. It will be slightly moist.
Leave to cool in pan for about 10 minutes before turning carefully out onto a cooling rack.
Serve slices sprinkled with a little icing sugar and top with thick clotted cream or just whipped cream.
Used different ingredients.
I didn't have wholemeal flour with me. So, I substituted with the same amount of plain wheat flour, added 1 teaspoon bicarbonate of soda and sieved the mixture. - 28 Dec 2010
This was delicious. You definitely don't need so much sugar though. I used one cup and it was plenty sweet enough. I didn't have any vegetable oil so used half rice bran oil and half light olive oil. Very moist and yummy. - 13 May 2014