HEAVENLY CITRUS & YOGHURT CAKE

What I like about this recipe is how fail-safe it is and how it stays moist for days, though it rarely lasts long at my place.

You will need:

1 ¾ cups raw sugar

Rind of 2 lemons + 1 orange – avoid the white pith, I use a potato peeler

2 egg

1 cup oil – rice bran or olive oil are my favourites

½ tsp salt

1 cup  natural yoghurt

2 TB lemon juice

2 cups plain flour

2 heaped tsps baking powder

Instructions:

Preheat oven to 180 C, on fan bake. Grease and line with baking paper a 25cm cake tin.

In the bowl of a food processor, blend the sugar and citrus rind until the rind is chopped very small.

In a mixing bowl beat the eggs, sugar/citrus mix, oil and salt together until it is creamy. Stir through the yoghurt and lemon juice. Add the flour and baking powder and combine until just mixed (over-mixing will produce a tougher, drier cake).

Pour the thick batter carefully into the tin, smooth the top if need be for a better looking cake at the end.

Bake for 45-60mins, until a skewer comes out clean. Leave for 10 minutes to cool before turning out of tin.

Ice with vanilla and citrus zest frosting.