Zesty and deliciously moist with a crunchy outer shell
(69 votes)
Cook: 1 Hour 5 Mins
Serves: 16
Price: 19p per serving
Nutritional Information
Each 77g serving contains
Energy
1153kj
276kcal
1153kj
276kcal
14%
Fat
13.5g
13.5g
High
19%
19%
Saturates
2.0g
2.0g
Med
10%
10%
Sugars
23.0g
23.0g
High
26%
26%
Salt
0.19g
0.19g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1498kj/358kcal
Typical energy values per 100g:
1498kj/358kcal
Ingredients
350g caster sugar
240ml rapeseed oil
Zest and juice 2 lemons
2 eggs
250g Greek style yogurt
1tsp vanilla essence
250g self-raising flour
1tsp icing sugar, to dust
Method
1
Preheat your oven to 190C/170C Fan/Gas 5. Use a little of the rapeseed oil to grease a 23cm round springform cake tin.
2
In a large bowl, whisk together the sugar, remaining oil, lemon juice and zest.
3
Add the eggs one at a time, whisking well after each addition, followed by the yogurt and vanilla. Whisk until thick and smooth.
4
Sift the flour. Fold in with a spoon until just combined and lump-free.
5
Pour the mixture into the tin and bake for 50 mins or until a skewer inserted into the centre of the cake comes out clean.
6
Cool for 10 mins in the tin, then remove and transfer onto a wire rack. Once at room temperature, dust with a sprinkling of icing sugar. This cake is lovely served for tea or as a dessert with a side of yogurt.