Lemon Yoghurt Cake

Who doesn't love Donna Hay, right? Her super clean kitchen. Her crisp white shirts. That delightful nasal tone, annoying yet reassuring. Well I've got a cracker of a recipe from one of her recent books that I would love to share.

This cake is so flippin' moist and delicious, I guarantee it will not last a day. Like. Seriously.

3/4 cup vegetable oil
2 eggs
1 lemon (zest and juice)
1 cup natural yoghurt

2 cups self-raising flour
1 3/4 cups caster sugar

Preheat oven to 180 degrees
Grease ring cake tin
Mix vegetable oil, eggs, lemon juice, lemon zest and yoghurt in a large bowl with spoon.
Sift in self-raising flour and caster sugar.
Stir to combine
Spoon mixture into greased tin
Bake for 35-40 mins.

Now, the delightful Donna does ice this cake with some caster sugar and lemon juice however, it is pretty bloody sweet and I don't really see the need. Just sift over some icing sugar instead.