Zesty Lemon Cake

21cm Ring Cake                                                                                                                        
1 1/2 cups of sugar

Rind of 2 lemons                                                                                     
2 large eggs

1/2 cup canola or other light vegetable oil
1/2 tsp salt
1 cup yoghurt
2-3 Tbsp lemon juice
1 1/2 cups self-raising

Preheat oven to 190 C or 180 C if using fan bake.
To Mix by Hand
Grate all the coloured peel from the lemons into a large bowl. Add the sugar, eggs and oil, then whisk toget

her. Add the salt, yoghurt and lemon juice and mix again. Sift in the flour, then mix gently until just combined.
Pour cake mixture into a non-stick sprayed and floured ring pan. Bake for 30 minutes, or until the sides start to shrink, the centre springs back when pressed, and a skewer comes out clean. Leave to cool for about 10 minutes before turning carefully out onto a rack.
Serve sprinkled with a little icing sugar, and topped with whipped cream.