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.
Enjoy!
Yum! That looks so delicious Karlyn! Thanks for sharing!
ReplyDeleteSheree xx
I've got a huge bowl of lemons too...and some Greek yoghurt in the fridge so I'm going to whip this up tonight. Thanks for recipe x
ReplyDeleteI LOVE lemons! Will try this one out x
ReplyDeleteThat sounds like a yummy cake and so easy too. I've got a few lemons in my fruit bowl too that I need to use up, this might be a good recipe to try. Thank you. xo
ReplyDeleteYum...this looks delicious and sounds super simple to make, thanks for sharing.
ReplyDeleteBtw I am loving your milk glass bowl - gorgeous.
x
What a delicious sounding cake. LOVE the milk glass- seen a similar one on ebay and trying to justify buying it! Looks fantastic with the lemons by the way. melx
ReplyDeletelooks and I bet it tastes lovely.
ReplyDeleteYum! I make a similar lemon yoghurt cake and it's always a hit in our house. That bowl looks so familiar :) Thanks for the mention xo
ReplyDeleteI will have to give this a try as our tree is covered in lemons at the moment and I'd hate them to go to waste. Thanks for sharing the recipe x
ReplyDeleteI made the cake today Karlyn and it is delish...I even had enough left over to make half a dozen cupcakes too!
ReplyDeleteThanks again x
Just popped this one in the oven. Wish you vould pop over for morning tea.x
ReplyDelete