¾ cup wholemeal self-raising flour
½ cup self-raising flour
½ cup caster sugar
½ cup fine semolina
2 lemons zested
½ cup low-fat Greek-style yoghurt
70 g light margarine melted cooled
100 ml fresh lemon juice
⅓ cup low-fat milk
2 eggs lightly whisked
mint leaves to serve
½ cup pure icing sugar
1 lemon zest
3 tsp fresh lemon juice
liquid yellow food colouring (few drops) for aesthetic
- Preheat oven to 170°C (fan-forced). Spray a 20cm (base measurement) round cake tin with cooking spray. Line the base and side with baking paper.
- Combine the flours, sugar, semolina and lemon zest in a large bowl. Add the yoghurt, margarine, lemon juice, milk and eggs. Whisk until just combined and pour into the pan. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Set aside in the tin for 10 minutes before transferring to a wire rack to cool completely.
- To make the icing, sift the icing sugar into a small bowl. Stir in zest, juice and food colouring.
- Pour the icing over the cake, allowing it to drizzle down the sides. Set aside for 15 minutes before serving, topped with lemon twists and mint leaves, if you like.