- 2 large eggs
- 200g castor sugar
- 1 tsp vanilla extract
- 280g plain flour
- 3 tsp baking powder
- 250ml low fat greek yoghurt
- 120ml oil
- zest from 1 lemon, finely grated
- 2 tbsp lemon juice
- icing sugar for dusting
Whisk egg and sugar until pale, thick and creamy (5-6 minutes).
Add lemon zest, lemon juice and vanilla extract. Beat for a further 1 minute.
In another bowl, sift together the flour and baking powder. Fold into the above mixture. Mix in the yoghurt and then the oil. Pour batter into a lined and greased 8"cake tin.
Bake at 180C in a preheated oven for 35-45 minutes until a toothpick inserted into the center comes out clean. Leave cake in tin to cool for 10 minutes before transferring to a cake rack to cool.
Dust with icing sugar.