Servings 8 – 10. 



Pre-heat oven to 180C/fan 160C/gas 4 and line a 23cm round tin with parchment paper.

In a large bowl, combine the eggs, yogurt and oil, stir well until blended. Stir in the sugar, followed by the flour, baking powder and lemon zest to give a smooth batter. Scrape the batter into the prepared tin and bake for 25-30 minutes until firm to the touch and a skewer inserted into the centre comes out clean. Be careful not to over bake.

Leave in the tin for a few minutes then turn out onto a wire rack to cool.

Serve dusted with icing sugar.


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