Simple - as in easy, but tasty - as in divine - lemon yogurt cake

This cake was one of the cakes that made me think I could bake - long before I got how easy it was!!

Lemon Yogurt Cake        Donna Hay making this cake look even simpler

Here's the ingredients:  AND YOU CAN MAKE IT ALL IN ONE BOWL!!

• • ¾ cup (180ml) vegetable oil
  • 2 eggs
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons lemon juice
  • 1 cup (280g) thick natural yoghurt
  • 1¾ cups (385g) caster (superfine) sugar
  • 2 cups (300g) self-raising (self-rising) flour
  • lemon frosting
  • ¾ cup (120g) icing sugar
  • ¼ cup (60ml) lemon juice
    
    In ONE quite good sized bowl, put the oil (any vegetable oil will do - even olive oil, but it's a bit thick and tasty...but we don't need to go and find Nepalese Walnut Oil... Canola will do), the eggs and the lemon rind.
    Whisk till smooth
    
    
    
    Then add the lemon juice, yogurt (most times, if I have a small tub of yogurt - yes, Greek is the best, I just add the whole thing straight from the container - no room for precious here, you can't have too much or too little) and the sugar.....
    
    
    Mix it all up till it's sloppy and smooth.
    
    
    Add the flour (sifted)
    
    
    
    Stir, stir, stir
    
    
    Put the gorgeous, creamy concoction into any old baking tin you have (for safety's sake kill the tin with spray - or grease it the old fashioned way... but don't take chances - you want it beautiful when all is said and done)
    
    
    
    
    
    
    Look how smooth and creamy it is - and how much I fit into this tiny ring tin?  It's all good.
    
    
    Bake:  180deg for 35 minutes - I tried 30, it didn't work. Stick to the preheated oven for 35minutes
    
    
    While it's cooking, stir together the sugar and lemon juice
    
    
    Tell your captivated audience that this may take a while....
    
    
    
    handle their disgust at the wait
    
    
    
    When the cake is cooked, there is no need to wait - take it out of the tin, put it on a plate and pour the icing mixture over it.  If you use granulated sugar (like Donna Hay), it'll look interesting, but taste the same.
    
    
    
    
    
    
    
    
    
    
    EAT IT!!!