This is my youngest daughter, Nina’s favourite cake and every year I make it for her birthday. It is really easy to make, beautifully moist and so divine, just make sure you use the correct type of tin to get the baking time right. Whip it up the next time you have visitors for tea - it won’t disappoint.
¾ cup (180ml) vegetable oil (I use coconut oil)
2 large eggs
1 Tablespoon finely grated lemon rind
2 Tablespoons lemon juice
1 cup (280g) thick natural Greek yoghurt
1¾ cups (385g) caster (superfine) sugar
2 cups (300g) self-raising flour
¾ cup (120g) granulated sugar
¼ cup (60ml) lemon juice
1. Preheat your oven to 180°C (350°F).
2. Place the oil, eggs, lemon rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine.
3. Sift over the flour and stir until smooth.
4. Pour the mixture into a greased 24cm fluted ring tin and bake for 35 minutes or until cooked when tested with a skewer. (try not to overfill the tin)
5. While the cake is still hot, remove it from the tin and place it on a plate. (I suggest you let it cool slightly before turning it out, so that it does not stick to your tin)
6. To make the lemon frosting, gently stir together the sugar and lemon juice.
7. Spoon the frosting over the cake and allow it to set. Serve slightly warm, either as it is, or with cream, crème fraîche or even greek yoghurt.
Serves 6 - 8
- NOTE: This cake works best in a smooth ring tin, but I have also successfully baked it in a normal round tin and loaf tin, you just need to greese your tin well and extend the baking time. Keep an eye on it - you don't want it uncooked in the centre but it mustn't dry out either!