Lemon yoghurt cake

Ingredients:

  • 1 cup sugar
  • ½ teaspoon salt
  • 2 eggs
  • 3 teaspoons lemon juice
  • Zest of two lemons
  • ¾ cup olive oil
  • 1 cup natural yoghurt
  • 2 cups self-raising flour

Method:

  1. Preheat your oven to 180°C.
  2. In a bowl, mix the zest, oil, eggs and sugar with a fork.
  3. Add the remaining ingredients and mix until well combined.
  4. Pour the batter into a greased ring tin and bake for 30 minutes.
  5. Remove the cake from the oven and allow to cool before turning out onto a serving plate.

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