Lemon yoghurt cake

Serves 10-12

Ingredients

• ¾ cup (380ml) vegetable oil
• 2 eggs
• 1 tablespoon finely grated lemon rind
• ¼ cup lemon juice
• 1 cup plain Greek-style yoghurt or goat’s milk yoghurt
• 1 ¾ cups (385g) caster sugar
• 2 cups self-raising flour
• 2 tablespoons thyme leaves
• Lemon icing:
• 1 cup icing sugar, sifted
• 1 tablespoon lemon juice
• ½ tablespoon boiling water

Method

1. Preheat oven to 160 C. Place the oil, eggs, lemon rind, lemon juice, yoghurt and sugar in a large bowl and whisk to combine. Sift over the flour and stir until smooth.
2. Pour into a well greased 24cm bundt tin and bake for 50-55 minutes or until a skewer comes out clean. Allow the cake to stand in the tin for 5 minutes.
3. To make the icing, mix to combine the sugar, lemon juice and boiling water.
4. Carefully turn the cake out onto a cake stand and spoon over the icing while the cake is still hot. Sprinkle with thyme leaves and allow to set for 10 minutes before serving.