Ingredients

• 1 pot or 125g of good quality natural full fat yoghurt

• 1/2 pot or 62g of sunflower oil

• 2 pots or 250g of caster sugar

• 3 whole eggs

• 3 pots or 375g of all purpose flour

• 7g baking powder

• 1 tsp vanilla extract

• Finely grated zest of a lemon

• Icing sugar to dust

• Extra yoghurt for topping the cake when serving

Serves at least 10 people depending on how hungry you are or even more. Will keep in an airtight container for 3 days

Method

1. Pre-heat the oven to 180’c fan forced or 355’f

2. Spray a cake/loaf or bundt cake tin with oil or crease with butter and sprinkle lightly with flour

3. In a large bowl whisk together the yoghurt, oil and sugar until well combined

4. Then whisk in the eggs until combined

5. Add the flour and baking powder and stir until combined and looks like a thick batter

6. Finely add the extract and lemon zest, mix well

7. Pour this mixture into the tin and bake for around 40-45 minutes or until golden brown on top and when you insert a skewer or knife it comes out clean

8. Remove from the oven and allow to rest on a wire rack for five minutes in it’s tin

9. Then remove from the tin carefully and allow to cool completely before dusting with icing sugar

10. Serve with a dollop of yoghurt and enjoy