traditional yoghurt cake


 1 cup caster sugar

250gms unsalted butter (softened)

1 lemon (grated rind)

5 eggs 

1/4 cup vegetable oil 

3 cups self raising flour (sifted)

1 1/2 tablespoons baking powder 

1 1/2 cups Greek style yogurt


Using an electric mixer, place Sugar and Butter in a bowl and whisk until pale and creamy. 


Slowly add and combine grated rind, oil, baking powder, eggs (one by one) and the yoghurt.


Then add the flour and be sure to mix until well combined.


Place batter in a buttered 10 inch round baking dish and bake at 175°for 50 minutes.


Remove cake from oven (checking with cake skewer) and allow to rest until cool enough to remove from tin.


Optional- Some people like to sprinkle a little icing sugar over the top of the cake.