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.

Cake Tin

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
3 Eggs
1 cup Self-Raising Flour

  1. Preheat oven to 170℃. Line the base and sides of a round cake tin with baking paper.
  2. 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.
  3. 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.