Here is her recipe.
1 3/4 cups Caster Sugar.
1 cup Rice Bran Oil.
1 cup Yogurt (plain)
Grated rind of 2 Lemons.
2 cups S.R. Flour (sifted)
2 tbsp Lemon juice.
Icing sugar (to dust)
Thick cream (to serve)
What to do...
1. Preheat oven to 180c. Grease and line a 20cm round cake pan with baking paper.
2. Whisk together sugar, eggs, oil, yogurt and lemon rind. Fold in flour and 1/2 tsp salt, then stir in lemon juice. Pour into prepared pan. Bake for 45 minutes, until skewer comes out clean.
3. Cool in pan for 5 minutes. Turn out onto a
wire rack to cool. Serve with a dusting of icing sugar and cream.
The cake I made is at the top. Then Karen's
recipe as it was shown on page 26.