I've been noticing a lot of home baking on blogs of late, here, here and here. This bowl of lemons is growing by the week so I've decided to share one of my favourite recipes found long ago in the Australian Women's Weekly.
Lemon Yoghurt Cake
1 cup Greek-style yoghurt
3/4 cup vegetable oil
1 1/2 cups caster sugar
2 1/4 cups self raising flour
3 eggs, lightly beaten
2 teaspoons finely grated lemon rind
1/3 cup lemon juice
Preheat oven to 180 degrees, whisk all ingredients until smooth and add to a lightly greased/floured bundt or ring tin. Bake for around one hour until or until cooked. Dust with icing sugar when cooled.
This cake is so easy and so moist and fluffy.