This cake has an intense lemon flavour and a crispy crust from the sugar put on top after baking. It is my favourite cake of all time, and that's saying something!
3/4 cup (180ml) vegetable oil
2 eggs
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
1 cup (280g) thick natural yoghurt
1 cup (280g) thick natural yoghurt
1 3/4 cups (385g) caster sugar
2 cups (300g) self raising flour
Crunchy Lemon Topping
3/4 cup (120g) granulated (not caster) sugar
1/4 cup (60ml) lemon juice
Preheat oven to 180 degrees.
Place oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine.
Sift over flour and stir until smooth.
Pour the mixture into a greased 24cm ring or loaf tin and bake for 35 minutes or until cooked when tested with a skewer.
To make the lemon frosting, gently stir together the sugar and lemon juice. Spoon over the cake while it is still in the pan and allow to set.
Serves 10-12
