Lemon Yoghurt Cake

Ingredients:

• 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

Method:
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.