Lemon and Yoghurt Cake

I am typing this one handed because I had to have a piece. This is just so scrummy and QUICK.

Moist and tasty.

(Off to get another piece)

1 3/4 caster sugar
2 eggs
1 cup rice bran oil
1 cup yoghurt
grated rind of two lemons
2 cups self - raising flour
2 tbsp lemon juice
icing sugar
thick cream (well this makes the cake 'bad for you')

Preheat oven to 160 - 180 C. Grease a 20 cm round cake pan and add baking paper if you want.

Whisk sugar, eggs, oil, yoghurt and lemon rind. Fold flour and 1/2 tsp salt, then stir in lemon juice.

Pour into pan and bake for 45 min, until skewer comes out clean.

Cool in pan for 5 min before you tun it out to cool. Serve with icing sugar and cream.