1 cup Oil
1¾ cups Sugar (300g)
½ tsp Salt
1 cup Yoghurt
3 Tbsp Lemon juice
2 cups Self raising flour
(1 cup Flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt)
1 Tbsp Butter
2 cups Icing sugar
1 Tbsp Water
2 Tbsp Lemon juice
James: In March 2019 we had Luis and his partner Olga and his daughter Mayra around for dinner. I made mum’s French chicken recipe, and Luis brought this yoghurt cake (with chocolate chips and without the icing).
Preheat oven to 180 deg C. Grease and line the base of a 22cm ring pan. Place two tablespoons lemon rind, oil, eggs and sugar into the bowl of a food processor and mix until thick.
Add salt, yoghurt and lemon juice and beat again.
Sift in flour and gently mix. Pour mixture into cake pan and bake for 30 to 35 minutes or until a skewer comes out clean. Cool in the pan for 10 minutes before turning out onto a cake rack to cool completely.
Mix together icing sugar, melted butter, boiling water and lemon juice to make a spreadable icing. Spread icing over cake. Decorate with extra lemon rind if you like.
Luis: The lemon cake recipe. Forget the icing sugar layer on top
Luis also added chocolate chips and they suited it very well.