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lemon yogurt cake


please note that a new zealand cup is 250ml.


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  1. Preheat oven to 180c
  2. Beat eggs
  3. Oil
  4. Sugar and peel
  5. Add the rest of ingredients in order above
  6. Grease a bundt tin and flour it -just throw a spoonful of flour into it and shake it all around so flour coats tin
  7. Shake off excess
  8. Bake for 30 mins or test with skewer till it comes out clean
  9. This cake stays moist for a good week and freezes extremely well
  10. Serve dusted with icing sugar

Step 7

Total Time in Minute 40

Ingredients Count 8

cooking lemon yogurt cake

See More Relate Photo


Caster sugar


Rind of


Sunflower oil


Unsweetened plain yogurt

Lemon juice

Self raising flour

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