Lemon yoghurt cake

Ingredients

• 280 gm plain flour
• 180 gm caster sugar
• 120 ml vegetable oil
• 250 ml lowfat yoghurt
• 2 eggs
• 3 flat tsp baking powder
• 2 Tbsp lemon juice
• rind of 1 lemon
• 1/4 tablespoons salt
• 1 tablespoon vanilla
• Lemon Glaze
• 1/4 cup fresh lemon juice
• 4 Tablespoons caster sugar
• Stir and mix till sugar has dissolved, set aside

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Preparation

• Sift flour with baking powder and salt and set aside.
• Cream the eggs and sugar until light, fluffy and thick.
• Add the lemon zest, juice and vanilla.
• Stir in the yogurt and oil, mix well.
• Stir in the flour until just combined.
• Pour batter into bundt tin of 24 cm and bake in preheated oven @ 180 ° C for about 45 minutes.
• Test with skewer until it comes out clean.
• Let the cake cool in the pan for about 5 minutes before removing to a wire rack.
• Use a skewer to prick holes in the cake.
• Brush lemon icing on the cake while hot, repeat until all the varnish is used.
• Let the cake cool and serve.