Ingredients
Servings: 10-12
Preparation: 20 minutes
Cooking time: 55 minutes
Stand: 15 minutes
Handy Tip: It’s important to get your ingredients out as early as possible and work with them at room temp, otherwise you will end up with clumpy grainy mixture that’s not fully dissolved.
180ml Vegetable Oil
2 Eggs
3 Frozen Naked Rivals 100% Lemon Juice Cubes, thawed
280g Natural Greek-Style (Thick) Yoghurt
385g Caster Sugar
300g Self-Raising Flour
Optional Garnish: 1 Tablespoon Finely Grated Lemon Rind OR 2 Tablespoons Thyme Leaves
Icing:
1 Cup (160g) Icing (Confectioner’s) Sugar
1 X Frozen Naked Rivals 100% Lemon Juice Cube, thawed
½ Tablespoon Boiling Water
Method
- Preheat oven to 160°C.
- Grease a 2.5-litre-capacity tin.
- Place the oil, eggs, lemon juice, yoghurt and sugar in a large bowl and whisk to combine.
- Sift in the flour and whisk until smooth. Pour into the tin and bake for 50–55 minutes or until cooked when tested with a skewer.
- Allow to cool in the tin for 5 minutes.
- To make the lemon icing, sift the sugar into a medium bowl. A
- dd the lemon juice and water and mix to combine.
- Carefully turn the cake out onto a cake stand or plate. While the cake is still hot, spoon over the lemon icing and sprinkle with the lemon rind or thyme leaves.
- Allow to set for 10 minutes before slicing to serve.