03 July 2009

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