YOGHURT AND OLIVE OIL CAKE

Preheat your oven to 180 deg C . Grease and line 20 x 10 x 6.5 cm loaf pan . Mix 225gm of plain flour with 1 dsp of baking powder and a pinch of salt . In a separate bowl , rub together 220 gm of castor sugar and the finely grated zest of 1 lemon , making sure to coat the sugar in the oil from the zest . Now whisk in 125gm of natural yoghurt , 1/2 tsp of vanilla extract and 3 lightly beaten eggs When the mixture is well blended , gently stir through the dry ingredients until smooth . Finally fold through 125 ml of extra virgin olive oil The batter should be thick and shiny`. Pour the batter into the prepared pan and smooth the top . Bake in your preheated oven for 55 minutes or until the cake is golden or when a skewer is inserted in the cake comes out clean . Leave the cake sit in the pan for 5 minutes before turning out onto a wire cooling rack to cool completely .