LEMON YOGHURT CAKE

INGREDIENTS:

  • ¾ cup (180ml) Westfalia Lemon Flavoured Avocado Oil
  • 2 extra-large eggs
  • 1 cup (250g) sugar
  • 1 tsp (5ml) bicarbonate of soda
  • Juice (30ml) and grated peel of ½ lemon
  • 1 cup (250g) Greek yoghurt
  • 1¾ cups (430g) castor sugar
  • 2 cups (300g) self-raising flour

Frosting:

  • 1¾ cups (230g) icing sugar
  • Juice (60ml) and grated peel of 1 lemon

Method:

  1. Preheat oven to 180°C.
  2. Whisk oil, eggs, lemon juice and peel, yoghurt and sugar together in a bowl.
  3. Sift over flour and stir until smooth. Pour mixture into a greased 24cm round tube tin and bake for 35-40 minutes or until cooked through.
  4. Transfer cake, while still hot, from tin onto a plate.
  5. Stir sifted icing sugar, lemon juice and peel together and drizzle over cake. Leave to set. Serve sliced.

DID YOU KNOW?

Westfalia Premium Avocado Oil is high in Vitamin E and is a powerful antioxidant. Approved by the Heart and Stroke Foundation of South Africa as part of its eating plan, it contains omega-3 and omega-6 fatty acids that help lower levels of LDL (bad) cholesterol. It is also certified kosher and halaal.

Posted in Desserts.