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