Lemon, lime and yoghurt cake

by Ed Halmagyi


  • 350g caster sugar
  • 400g self-raising flour
  • 50g rice flour
  • 2 eggs
  • 180ml vegetable oil
  • finely-grated zest and juice of 2 limes
  • finely-grated zest and juice of 1 lemon
  • 250g Greek-style yoghurt


1 Preheat oven to 170°C. CombineĀ all ingredients in a large bowl and beat until smooth. Spoon into a lined 24cm cake tin and bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack.