Directions

1. Preheat the oven to 160 °C. Spray a 20cm diameter round cake tin well with Frylight.
2. Pour the lemon juice into a small bowl and mix in 1 tablespoon of sugar. Set aside.
3. Place the lemon zest in a large bowl and add the remaining sugar with the yogurt, oil, flour and eggs. Using a wooden spoon mix everything together for 1 minute.
4. Pour the mixture into the prepared cake tin and cook in the middle of the oven for 55 minutes or until risen and springy when touched.
5. Remove the cake from the oven and stand the tin on a cooling rack. Slowly spoon the prepared lemon juice over the hot cake. Allow it to cool down completely in the tin before turning out.
6. Once completely cooled add a light lemon icing or icing sugar, slice and enjoy.