Name: Lemon Yoghurt Cake Recipe
Ingredients: ¾ cup vegetable oil; 2 eggs; 1 cup plain thick Greek yoghurt; 1 3/4 cup caster sugar; Finely grated lemon rind of 2 large lemons {around 1 1/2 tbs}; 1/4 cup lemon juice; 2 cups self-raising flour; 1 cup icing sugar; 1 tablespoon fresh lemon juice; 1/2 tablespoon boiling water

Ingredients

Scale

¾ cup vegetable oil

2 eggs

1 cup plain thick Greek yoghurt

1 3/4 cup caster sugar

Finely grated lemon rind of 2 large lemons {around 1 1/2 tbs}

1/4 cup lemon juice

2 cups self-raising flour

Icing

1 cup icing sugar

1 tablespoon fresh lemon juice

1/2 tablespoon boiling water

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Instructions

Preheat your oven to 160ºC. Grease your tin. I used a non-stick bundt tin.
In a large bowl place the oil, eggs, yoghurt, sugar, lemon rind, and lemon juice. Whisk to combine. Add in the flour, and stir until all combined.
Pour the mixture into the prepared tin, and place into the oven for 45-50 minutes, or until the cake is cooked through {test with a skewer}. Let the cake sit for 10 minutes, and remove from tin.
In a small bowl, combine all of the ingredients to make the icing. When the cake is cooled slightly, drizzle the icing over the top.