I’m continuing the cooking theme this week by posting one of my favourite recipes and I emphasise a word in the title: easy. I’ve had it banked in my drafts for a long time and it’s as well I did: thanks to our renovations the hand-written scrap of paper it was originally on has been lost, so I had to refer back to my laptop to get the correct measurements when I last made it.
Lucky!
Ingredients
1 cup vegetable oil
1 cup yoghurt
2 cups self-raising flour
2 eggs
1 3/4 cups castor sugar
1/4 teaspoon salt
2 lemons, juiced + zested
Mix all ingredients together well and pour into a well-greased cake ring tin. Put in a pre-heated oven at 180 degrees (fan-forced) for 40 minutes or until a skewer comes out clean.
Notes:
- This also works well when divided up and made into cupcakes. The cooking time shortens by about 10 minutes.
- Once I made it without any yoghurt in the house so I did an emergency substitute of coconut cream. I think it actually tasted better.
