This recipe is lovely and moist - you might need to do some conversions though sorry! LEMON YOGHURT CAKE
2 cups sugar
Grated rind and juice 2 lemons
1 cup oil
1 cup plain unsweetened yoghurt
2 whole eggs
2½ cups self-raising flour
In a food processor process the sugar, lemon rind and salt for 1 minute.
Add the oil, yoghurt, eggs and lemon juice. Process a further minute.
Sift the flour and spoon evenly around the food processor blade on top of the creamed mixture. Pulse to combine. Do not over-blend as your cake will be tough.
Transfer to a well-greased and lined 22-23cm round cake tin.
Bake at 180°C for 40-45 minutes or until a skewer comes out clean. Remove from the oven and stand 10 minutes before turning out onto a cake rack.