Lemon, lime and yoghurt cake
Yoghurt is the secret to this deliciously zesty, moist cake.
- 350g caster sugar
- 400g self-raising flour
- 50g rice flour
- 2 eggs
- 180ml vegetable oil
- finely-grated zest and juice of 2 limes
- finely-grated zest and juice of 1 lemon
- 250g Greek-style yoghurt
1 Preheat oven to 170°C. Combine all ingredients in a large bowl and beat until smooth. Spoon into a lined 24cm cake tin and bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack.