Jul 012010
 
Ingredients

2 lemons
1 cup olive oil
1 cup natural yoghurt
1¾ cups caster sugar
2¼ cups self-raising flour
2 eggs

Method

Peel lemons and place in food processor. Blend the rind with sugar.

Add 2 eggs and blend.

Add olive oil, blend.

Add juice of 1 lemon, add yoghurt and stir through.

Add flour and stir again till mixed through.

Spoon into a greased cake tin and bake at 180°C until risen and springs back when touched.

Recipe works well with lemons or oranges. You can also add poppy seeds for a different texture.

Author

Ann & David Strutt
Cottles Bridge

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