Most of my baking gets taken into work for my boss to taste and test. He is prone to brutal honesty (which I love) but is a great tester especially as his wife, Stephanie, is an awesome baker too. If my dish passes the test then I know its really good. This recipe however is a Donna Hay recipe kindly converted by Steph. I was lucky to try some at work (3 days after it was made) and couldn't believe how moist and delicious it was so of course I said "recipe please". So thanks Steph for sharing your marvellous conversion, keep them coming. Eb x
- 150g rice bran oil or grapeseed oil
- 2 eggs
- 1 tbps finely grated lemon rind
- 60g lemon juice
- 280g plain yoghurt (fat free greek)
- 300g caster sugar
- 300g self raising flour
Preheat oven to 160deg and line a square tin or favourite cake tin.
Place oil, eggs, lemon rind, lemon juice, yoghurt and sugar in bowl and mix on Speed 4/5 for 20 seconds.
Add flour and mix again on Speed 4/5 for 20 seconds.
Bake for 40-50 minutes (depending on your oven).
Leave to cool and then ice with lemon icing (300g icing sugar 50g lemon juice and 1 tbsp butter – mixed for 10 seconds on Speed 5)