Yoghurt and Lemon Cake

Heat oven to 190ºC (about 375ºF). Spray a 23cm ring pan with non-stick spray and dust with some sifted flour. Cover the pan evenly with the flour then tip out excess flour.

Grate lemon rind into a large bowl. Add the sugar, eggs and oil and whisk together. Add salt, yoghurt and lemon juice and mix again. Sift in the flour and mix gently until just combined.

Pour mixture into cake tin and bake for 35 minutes or until the sides start to shrink. Test by poking the center of the cake with a skewer—it should come out clean when the cake is done.

Remove it from the oven and set the pan on a rack. Leave it for about 10 minutes before turning out. Cool to room temperature and serve with icing sugar.