One More Lemon Cake

One more lemon cake, this time with oil and yogurt.

Truth be told, I like the buttery pound cake version more. Maybe because I overstirred at the end to incorporate the oil, maybe it's the low-fat yogurt (the only type I can find), maybe butter really is better.

It looks very much like Nigella's version here, except I used the yogurt to make a little icing (just whip in some icing sugar).

Gateau au Yourt (Yogurt Cake, don't you love how everything sounds so chic in French?)

1/2 tub plain yogurt

1 tub castor sugar

1/2 tub oil

zest from 2 lemons

2 tubs plain flour

1 tsp baking powder

1 egg

Combine the yogurt, sugar and egg.

Stir in the rest of the ingredients.

Bake at 170 degrees for 20 minutes (in a mini bundt pan, longer if you make one cake).

For the icing:

The rest of the yogurt

1/4 cup icing sugar

Whip the yogurt and sugar together, chill to thicken.