Lemon and Yoghurt Cake

With the hot summer we've had this year I've not done much baking as the thought of adding more heat into the kitchen from a hot oven has put me off. However we had a welcome rainy afternoon recently and took the opportunity to bake this lovely moreish lemon cake with my daughter. It is such an easy recipe my five-year-old daughter made most of this herself, I helped her with the weighing and measuring of the ingredients and she did the rest!

I served this cake with a pot of whipped cream whisked together with a tablespoon of icing sugar - delicious!

Ingredients 

350g sugar
2 eggs
1/2 tsp salt
3 tsp lemon juice
2 lemon rind grated
180ml olive oil
250g Lancashire Farm Natural Bio Yogurt
250g self-raising flour

Method

- Put lemon rind, oil, eggs and sugar in a bowl

- Mix together with a fork, then add all the remaining ingredients and combine well (you could use a whisk to make sure everything is thoroughly combined)

- Pour into greased 8" baking tin and bake at 180C for 45-60 minutes*

- Leave the cake to cool completely then turn out onto a serving plate and dust with icing sugar
- Serve on it's own or delicious served with whipped cream

*Check cake after 45 minutes, if not done, return to the oven for a bit longer. If cake is starting to burn, cover loosely with a sheet of tin foil.

This recipe was provided to me from Lancashire Farm Dairies, for more recipes or information please visit lancashirefarm.com