Sadly it was the war in Ukraine that introduced me Sunflower Oil. When I started my challenge to cook Ukrainian dishes and cakes, I started using Sunflower Oil and I fell in love with it. I often use it for cakes lately. Sunflower Oil makes the cakes soft and the cakes stay soft when cold. And it is much easier to use than Butter. This is a super simple cake recipe for using up leftover Yoghurt and Lemon. I normally use Greek Yoghurt, which I make myself at home, but Plain Unsweetened Yoghurt can be used.
18 to 20cm Round Cake Tin
1/2 cup Unsweetened Yoghurt *I used Greek Yoghurt that contains less water
1/4 cup Sunflower Oil *OR Oil of your choice, 60g melted Butter can be used
Juice of 1/2 Lemon *about 2 tablespoons
3/4 cup Caster Sugar *about 125g
1/8 teaspoon Salt
1 cup Self-Raising Flour *about 125g
- Preheat oven to 170℃. Line the base and sides of a round cake tin with baking paper.
- Place all ingredients in a mixing bowl and use an electric mixer to blend until smooth. Pour the mixture into the prepared tin and bake for 40 minutes OR until cooked through.
- Turn out on a wire rack, carefully peel away baking paper, and leave to cool. *Note: You may wish to decorate it with whipped Cream, OR dust with Icing Sugar.