Lemon Yoghurt Cake

This is the BIGGEST cake I've ever made. Recipe from a work colleague & I'm making it for my team Extravaganza tomorrow.

Mix the following until just combined:

• 3 cups sugar
• 4 eggs
• juice & grated rind of 4 lemons
• 1-½ - 2 cups of flavourless oil e.g grapeseed - I used 1-½ C Rice Bran oil
• 1-¾ cup plain unsweetened yoghurt
• 4 cups self raising flour
• pinch salt

Transfer to a greased 28-30cm tin & bake 160° C for 1-½ hours until springy to the touch. Cool before turning out.

Ice with cream cheese icing if desired - mix in a food processor (or serve with thickened cream).

• 75g soft butter
• 250g cream cheese (not spreadable)
• juice & finely grated rind of 1 lemon
• 4 cup icing sugar