Lemon and Yoghurt Cake

donnahay.com.au

Norma de Bidaph

¾ CUP (180ML) VEGETABLE OIL

2 EGGS

1 TABLESPOON FINELY GRATED LEMON RIND

¼ CUP (60ML) LEMON JUICE

1 CUP (280G) PLAIN GREEK-STYLE (THICK) YOGHURT, OR GOAT’S MILK YOGHURT

1¾ CUPS (385G) CASTER (SUPERFINE) SUGAR

2 CUPS (300G) SELF RAISING (SELF-RISING) FLOUR

2 TABLESPOONS THYME LEAVES

subheading: LEMON ICING:

1 CUP (160G) ICING (CONFECTIONER’S) SUGAR, SIFTED

1 TABLESPOON LEMON JUICE

½ TABLESPOON BOILING WATER

Directions at donnahay.com.au

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