Yoghurt Cake

120gms butter

170gms caster sugar

rind of one lemon

3 eggs

170gms yoghurt

170gms self-raising flour

50gms chopped mixed peel

Cream butter and sugar with lemon rind. Beat well. Add egg yolks separately beating well between each addition. Add sifted flour alternately with yoghurt. Beat egg whites until stiff then fold into mixture. Pour into greased 20cm cake tin.

Bake in moderate oven for about 45 minutes. Or 180C for 30-45minutes