A delicious moist greek yoghurt lemon & blueberry cake… luv this simple one bowl recipe..💛

Ingredients

Cake

• 3/4 cup vegetable oil
• 2 eggs
• 1 Tablespoon grated lemon zest
• 1/4 cup lemon juice
• 1 cup Greek yoghurt
• 1 cup caster sugar
• 2 cups self raising flour sifted
• Fresh blueberries… optional

Lemon icing

• 1 cup sifted icing sugar
• 2 tablespoons lemon juice
• alittle water..

Instructions

1. Preheat oven at 160’.. 180C..350F
2. Grease your desired pan or bundt tin. I used a 25cm silicon cake mould for this.
3. In a medium sized bowl add the vegetable oil eggs zest lemon juice yoghurt & caster sugar. Whisk well.
4. Gradually add the sifted flour and fold though. Add blueberries to the mix and stir. I added extra blueberries on the bottom of the bundt tin.
5. Pour the cake mixture in the bundt tin then bake in the preheated oven for about 45mins or until the skewer comes out clean.
6. Let it cool completely.
7. In a bowl add the icing sugar lemon juice and alittle water to make a pourable icing for the cake.
8. It’s then ready to enjoy a slice..