Zest of a lemon
210g caster sugar
300g self raising flour
120ml sunflower oil
1 tsp baking powder
pinch of salt
200g raspberry yoghurt
Carefully grease and flour a 24cm bundt tin.
Beat together the eggs, oil, sugar and zest.
Bake for 30-40 minutes until golden. Leave in the tin on a cooling rack for 10-15 minutes before turning out, to make it less likely to leave bits in the tin.
|