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Lemon Yoghurt cake

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Lemon Yoghurt cake



Preheat the oven to 180C. Spray a cake tin with olive oil. Grate the lemon rind and set aside. Squeeze the juice and set aside. Mix the butter and the sugar together. Add the eggs and beat. Fold in the yoghurt and the grated lemon rind. And 3 tbsp of the juice. Mix in the flour. Pour the mix into greased pan. Place in the oven for 10 minutes. Remove and sprinkle the raspberries on top and then return to the oven for a further 15 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven and cool. Top with some more of the lemon zest. Serve with a dollop of cream and a few fresh raspberries.