Lemon Yogurt Cake

Please note that a New Zealand cup is 250ml.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 1 3⁄4 cups caster sugar
• 2  lemons, rind of, grated
• 2  eggs
• 1  cup  sunflower oil
• 1  pinch salt
• 1  cup unsweetened plain yogurt
• 2 -3  teaspoons lemon juice
• 2  cups self raising flour

Directions

1. Preheat oven to 180°C.
2. Beat eggs, oil, sugar and peel.
3. Add the rest of ingredients in order above. Grease a bundt tin and flour it -just throw a spoonful of flour into it and shake it all around so flour coats tin, shake off excess.
4. Bake for 30 mins or test with skewer till it comes out clean.
5. This cake stays moist for a good week and freezes extremely well.
6. Serve dusted with icing sugar.