Ingredients
- 250g butter
- 2 cups white sugar
- 6 large eggs
- 4 tsp finely grated lemon rind
- 2 cups flour
- 2 tsp baking powder
- 1 cup plain yoghurt (or light sour cream)
Glaze
- Juice of 1 lemon
- 1/4 cup of white sugar
Directions
Preheat oven to 160C. Cream butter and sugar until light and fluffy. Add eggs and lemon rind and blend well. Fold in sifted flour and baking powder alternately with yogurt/sour cream. Mix gently until smooth and pour into a well greased 23-25cm spring bottom round tin or a fluted ring tin.
Bake at 160C for 60-90 minutes in a round tin or 50 minutes in a ring tin or until a skewer comes out clean. After baking, leave in tin for a few minutes, remove and then pour glaze over cake.
Recipe from Karen M.