THIS IS SO EASY ........
Preheat your oven to 160 deg C
Grease and line a log pan .
Whisk together 125 ml of canola oil , 2 lightly beaten eggs, 1 tbs of grated lemon rind and 2 tbs of lemon juice .
Now simply add 220gm of castor sugar( 1 cup )
225 gm of self raising flour ( 1 and 1/2 cup)
200 gm of natural Greek yoghurt thick pot set style ( 3/4 cup )
Preheat your oven to 160 deg C
Grease and line a log pan .
Whisk together 125 ml of canola oil , 2 lightly beaten eggs, 1 tbs of grated lemon rind and 2 tbs of lemon juice .
Now simply add 220gm of castor sugar( 1 cup )
225 gm of self raising flour ( 1 and 1/2 cup)
200 gm of natural Greek yoghurt thick pot set style ( 3/4 cup )
Whisk to a smooth batter or beat on low till just combined .
Bake for 50 minutes or till a skewer inserted comes out clean .
Allow to cool in tin for 5 minutes then turn out onto a wire rack .
LEMON GLAZE
Place 240 gm of icing sugar in a bowl with 2 tbs of Greek yoghurt and 1 tsp of lemon juice , mix till smooth .
Drizzle over the cake once cooled .
Bake for 50 minutes or till a skewer inserted comes out clean .
Allow to cool in tin for 5 minutes then turn out onto a wire rack .
LEMON GLAZE
Place 240 gm of icing sugar in a bowl with 2 tbs of Greek yoghurt and 1 tsp of lemon juice , mix till smooth .
Drizzle over the cake once cooled .
No comments:
Post a Comment