The Barefoot Hippy is where we share the recipes from Hippy Soap Co's products & more, so you can create your own

Cakes

Potpourri’s lemon yoghurt cake

Ingredients

1¾ cup sugar
zest of 2 lemons
2 eggs
½ cup oil
½ tsp salt
1½ cups plain unsweetened Greek yoghurt
2-3 Tbsp lemon juice
2 cups self-raising flour

Lemon icing
160g icing sugar
1 Tbsp lemon juice
½ Tbsp boiling water

Method
Heat oven to 180degC.
Grease and line a 20cm ring tin or 24cm round spring cake tin.
Use food processor: add sugar and lemon zest and process, then add eggs, oil and salt. Process till smooth, then add yoghurt and lemon juice. Blend to mix. Finally add flour and mix until just combined .
Pour into a lined cake tin and bake for 30-40 minutes – it may need extra time – until skewer comes out clean. Turn onto a rack. While the cake is still hot, spoon over the lemon icing. Allow to set for 10 minutes before slicing to serve.
Or dust with icing sugar or ice with cream cheese icing. Serve with yoghurt or cream.

Potpourri is a vegetarian cafe in Dunedin, New Zealand with a great reputation for it’s food. It is well worth checking out.