I went to a meeting at a lady’s house once, she made this cake. It was the most delicious, moist, and delicate cake I had ever tasted! I emailed her recently and ask for the recipe and thankfully she sent it through {given I could not help her with what she needed help with!}.

The lady made this cake in a ring tin, which appealed to me. I kept meaning to buy a bundt tin or a ring tin for a while, but I never got around to getting one. I decided to give Aldi another try on Friday {I have a love/hate relationship with Aldi} and found a very cute bundt tin. Finally, I could make this cake!

I was surprised that the recipe was so simple, which is always a nice thing to find out!

Lemon Yoghurt Cake

Peparation Time: 10 mins
Cooking Time: 40 mins
Serves: 12 decent slices

Ingredients

1 3/4 cups of sugar

2 eggs

4 tbsp lemon juice

1 tbsp lemon rind

3/4 cup melted butter

1 cup natural yoghurt

2 cups self raising flour

Method

1. Preheat oven to 180 degrees Celcius.

2. In a bowl, mix together the butter, sugar, lemon juice, lemon rind and eggs with a whisk.

3. Add other ingredients and gently mix with your whisk.

4. Pour into a prepared ring or bunt tin, bake for 30-40 mins.

5. Serve dusted with icing sugar.

Variations

• I am thinking some lime might be nice!
• Would make a great orange cake too.
• I am going to add some shredded coconut next time, I love coconut!

Do you love lemon cake as much as I do?