Submitted by Robyn Clark
Lemon Yoghurt Cake
- 1 Cup Greek Yoghurt
- 3/4 Cup vegetable oil
- 2 Eggs
- 1/4 Cup lemon juice
- 1 Tablespoon lemon rind
- 3/4 Cup sugar
- 2 Cups SR Flour
- Combine the sugar,lemon rind , yoghurt,eggs,oil and lemon juice. Beat in the flour . Cook on high 2 hours with tea towel under the lid.
- Icing.... 1 cup icing sugar, 1 tablespoon lemon juice, 1 Tablespoon hot water.
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2 thoughts on “Lemon Yoghurt Cake”
9 year old grandson made this cake yesterday. Very easy to put together, I put a cake tin in my large slow cooker & the finished cake was delicious. So moist & very moorish. James was very pleased with the finished cake. We used Xylitol instead of sugar so it wasn’t overly sweet, grandchildren want to make it again. A winner!
this is my go to cake i use wholemeal flour + baking powder try a spoonful of marmalade instead of lemon rind yum