Lemon Yoghurt Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

oven on to 190 degrees Celsius, or 180C if using a fan oven.

Step 2

you are using a food processor, put the sugar into the (dry) bowl with the metal chopping blade. Peel all the yellow peel from the lemons, using a potato peeler, and add to the bowl. Run the machine until the lemon peel is finely chopped through the sugar.

Step 3

Add the eggs, oil and salt and process until thick and smooth, then add the yoghurt and lemon juice and blend enough to mix. Use any kind of yoghurt - plain, sweetened or flavoured. (If you use flavoured yoghurt, choose a flavour that will blend with the colour and flavour of the lemon.) Add the flour and process just enough to combine with the rest of the mixture.

Step 4

Pour cake mixture into a non-stick sprayed and floured ring pan (which holds seven cups of water). Bake for 30 minutes, or until the sides start to shrink, the centre springs back when pressed, and a skewer comes out clean. Leave to cool for about 10 minutes before turning carefully out onto a rack.

Step 5

Serve sprinkled with a little icing sugar, and topped with whipped cream if you like.