Bake of the Week: Lemon and yogurt cake

THIS is one of the easiest bakes we’ve ever had and it’s also one of the most delicious. So simple, it’s a great one for kids to try.

The combination of lemon and yogurt gives the sponge a natural tanginess. Once baked, you can add glace icing if you prefer. We like it with a twist of lemon, served straight from the oven.

Thanks to Lancashire Farm Dairies for this week’s bake.

You’ll need

350g sugar

2 eggs

½ tsp salt

3 tsp lemon juice

2 lemon rind grated

180ml olive oil

250g Lancashire Farm Natural Bio Yogurt

250g self-raising flour

Method

In a bowl, mix rind, oil, eggs and sugar with a fork.

Add remaining ingredients and combine well.

Pour into greased ring tin or baking tin and bake at 180C for 30 minutes.

Leave to cool then turn out and dust with icing sugar.

Serve with a nice cuppa and your feet up!