Lemon Vanilla Cake (serves 10-12)

This simple and delicious cake made with yoghurt and topped with lemon icing is moist and creamy and ideal for those times when you have to rustle something up at the very last minute. Use the empty yoghurt tub to measure the oil, sugar and flour. By following this easy recipe, your cake will be perfect and ready in just over an hour.

Ingredients:

Cake
175 ml plain yoghurt
175 ml sunflower oil
350 ml sugar
525 ml self-raising flour
3 extra large eggs
1 tsp vanilla essence
2 tsp baking powder
Pinch of salt

Icing
Zest of 1 lemon
1 TBS lemon Juice
175g margarine / butter, cut into small blocks
350g icing sugar
3 TBS boiling water
1/2 tsp vanilla essence

Method:

1. Empty yoghurt into mixing bowl.
2. Add rest of ingredients and mix with beater. (use the empty yoghurt tub to measure the oil, sugar and flour.)
3. Pour into greased large ring tin.
4. Bake at 180 °C for 35-40 minutes. Allow to cool and then turn out.
5. To make icing – place the margarine in a mixing bowl and beat until soft, now add the icing sugar, lemon juice, boiling water and vanilla essence and beat until smooth and creamy.
6. Ice the cake and then sprinkle lemon zest over the top.