Preheat the oven to 180c and line a round cake tin. In a large mixing bowl add the yoghurt, sugar and eggs and mix until well combined. Add the flour, baking powder and mix until just combined and batter is smooth. Add the Prenzel Lemon infused Rice Bran Oil and stir gently until blended.
Pour the smooth batter into the prepared cake tin, turn the oven down to 170c and bake for 30 – 40 minutes until the cake feels springy to the touch and a cake skewer comes out clean. Be careful to not over-bake the cake. Cool the cake in the tin for about 20 minutes then turn out and leave to cool completely. Lemon Glaze for cake - Juice from 2 lemons
- ¼ cup of icing sugar
Mix the lemon juice and icing sugar together and spoon over cake. The glaze will soak in to the cake.
Serve with cream or plain yoghurt. |
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