LEMON YOGHURT CAKE

Thanks Beatrice! Tawra

LEMON YOGHURT CAKE

1 3/4 cups sugar
rind of two lemons
2 eggs
1 cup oil
1/2 teaspoon salt
1 cup yoghurt
2-3 teaspoons lemon juice
2 cups self raising flour

Grate all the coloured peel from lemon and beat it with the oil, eggs and sugar. Then add the other ingredients and mix to combine.
Pour the cake mixture into a buttered and floured ring tin. bake at 180 degrees C for 30 minutes or until cooked.
Leave to cool for about 10 minutes before turning carefully on to a rack.
Sprinkle with a little icing sugar and serve plain or with a little whipped cream or yoghurt.