Lemon Yoghurt Cake

Ingredients:

¾ cup light olive oil

2 large eggs

1½ tablespoons lemon ring - finely grated 

3 tablespoons freshly squeezed lemon juice

1 cup natural Greek yoghurt

1½ cups caster sugar

2 cups S.R. flour

Lemon Syrup (Optional):​​​

½ cup freshly squeezed lemon juice

½ cup sugar 

Lemon icing:

⅓ cup freshly squeezed lemon juice

¾ - 1 cup icing sugar

Method:

1.  Preheat oven to 180C.

2.  Grease a 24cm bundt cake tin.

3.  In a large bowl mix the oil and sugar together with a hand whisk.  Add the eggs, lemon juice, rind and yoghurt.  Whisk again quickly.  Sift your flour and add to the mixture.  Whisk well and pour into your cake tin.  Bake in the preheated oven for about 35 minutes (mine was ready at 38 minutes).  Once out of the oven leave it in the tin for 5 minutes and then remove from tin place it on your serving plate.

4.  In the meantime whilst your cake is cooking, prepare your lemon syrup.  In a saucepan add your sugar and lemon juice together and on a medium/high heat bring it to a boil, stirring to make sure all sugar is dissolved.  Once sugar is dissolved, remove from heat and set aside.

5.  Once your cake is in on your serving plate, poke holes with a skewer  and with a spoon carefully drizzle the syrup over the cake.  The warmer the cake the easier it will be to absorb the syrup.

6.  Prepare your lemon icing, by adding to start of with ¾cup of the icing sugar to the lemon juice.  If you want your icing a little more firm add some more icing sugar - i prefer mine more firm so i added 1 cup.  Drizzle it over your cake.