Lemon Yogurt Cake

• 3 c sugar
• 4 eggs
• ½ c lemon juice
• 2 cups canola oil
• 1 ¾ c plain yogurt
• 4 c self-raising flour

Whizz the first five ingredients together in a food processor until just combined.  Add the flour and mix well.  Bake at 180C for 1 ½ hours in a large round tin lined with baking paper.

Ice with

• 75 g butter
• 250 g cream cheese (not light)
• Juice of one lemon
• 4 c icing sugar

Mix everything together until smooth and spread over the cake and then drizzle over some lemon curd and gently mix in a little.