I used some of the cute tins I got from Lakeland (again transported home by my sister from the UK!). They worked beautifully, I sprayed them with baking spray and they fell out of the tin with ease. I topped the cakes with a simple lemon drizzle of lemon juice mixed into icing sugar, done to a nice pouring consitency. The perfect afternoon tea treat and lunchbox filler!
Lemon Yoghurt Cake
1/2 c greek yoghurt (unsweetened)
1/2 c whole milk
1 cup sugar
1/2 cup vegetable oil
2 cups self raising flour
1 teaspoon vanilla extract
1 tablespoon grated zest of lemon
1 tablespoon lemon juice
Preheat the oven to 180° C (350° F), line the bottom of a round ten-inch (25cm) cake pan with parchment paper and grease the sides. In a large mixing-bowl, gently combine the yoghurt, milk eggs, sugar, vanilla, oil and lemon zest and juice. Add the flour into the yoghurt mixture, and blend together -- don't overwork the dough. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, run a knife around to loosen, and turn out on a rack to cool.