2 cups plain flour
2 tbsp baking powder
¼ tsp salt
2 cups caster sugar
¾ cup canola oil
1 cup plain Greek-style yoghurt
3 lemons, finely grated rind
1 cup caster sugar (extra)
3 lemons (extra), finely grated rind and ¾ cup juice
1 Preheat oven to 180C. Grease and line a 22cm springform cake tin with baking paper. Sift flour, baking powder and salt into a bowl. Add sugar and stir until combined.
2 Combine oil, yoghurt, eggs and zest in a jug. Add to dry ingredients and stir until combined. Pour into cake tin. Bake for 45-60 minutes or until a skewer comes out clean when inserted into the centre of cake. (Cake will sink in the middle and come away from the sides of the cake tin when cooked.)
3 Pour extra sugar, lemon zest and juice into a saucepan and place over a medium-low heat. Stir until sugar has dissolved and mixture comes to the boil. Simmer for 2 minutes. Remove from heat and cool.
4 Stand cake tin on a tray. Pour syrup generously over warm cake, reserving some for serving. Stand until cake is cool before removing from tin. Serve with extra syrup or Greek yoghurt, fresh fruit salad or berries. Cake keeps well and remains very moist.
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