Lemon Yogurt Cake
Please note that a new zealand cup is 250ml.
Steps
Preheat oven to 180c.
Beat eggs , oil , sugar and peel.
Add the rest of ingredients in order above.
Grease a bundt tin and flour it -just throw a spoonful of flour into it and shake it all around so flour coats tin , shake off excess.
Bake for 30 mins or test with skewer till it comes out clean.
This cake stays moist for a good week and freezes extremely well.
Serve dusted with icing sugar.
Ingredients
caster sugar, lemons, rind of, eggs, sunflower oil, salt, unsweetened plain yogurt, lemon juice, self raising flour