A deliciously tangy moist cake which can be eater at morning tea, afternoon tea and as a dessert with custard.
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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
pieces
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Ingredients
- 1 3/4 cups sugar
- 2 eggs
- 1/2 tsp salt
- 2-3 tsp lemon juice
- 2 lemons rind grated
- 3/4 cups oil
- 1 cup vanilla yoghurt
- 2 cups self raising flour
Syrup
- 100 g castor sugar
- 3 lemons juice depends on how tangy you like it
Ingredients
Syrup
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Instructions
- In a bowl, mix rind, oil, eggs and sugar with a fork.
- Add remaining ingredients and combine well.
- Pour into greased ring tin and bake at 180 C for 30 minutes.
- Take out and poke holes all over with a skewer and pour over the syrup.
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This is a great recipe and has been my go to for years! The times are totally off though! It also makes a big mix so I usually make one cake and some mini muffins. I just play it by ear when cooking and do regular checks for when it’s cooked.
This cake is extremely wet and wobbly at 30 mi utes cooking time.