WHOLE LEMON CAKE

Ingredients.....1 medium lemon ( with a nice shiny skin), 3 eggs lightly beaten, 1 and 2/3rds self raising flour, 3 tsp of baking powder, 1/2 tsp of salt, 3/4 cup of canola / rice bran oil, 1/2 cup of Greek yoghurt, 3/4 cup of castor sugar. Preheat your oven to 180 deg C. Prepare your 8" bundt pan/ cake pan with a liberal cover of cooking oil, making sure all surfaces are well covered with oil. Place your unpeeled lemon in a saucepan and cover with water to just cover and bring to the boil. Simmer for 15 minutes and then drain and let cool. Slice the softened lemon, trim the ends and remove the seeds . Place the whole softened lemon in your processor. Add the eggs, flour, baking powder, salt, oil, yoghurt, and sugar. Process until smooth. Pour the batter into the prepared pan and bake in the preheated oven for 55 minutes or until a skewewr inserted comes out clean. Allow to cool in the pan for 10 minutes and then transfer to a wire rack to cool completely. Serve with a dusting of icing sugar.