1 3/4 cups Chelsea Caster Sugar
Rind of 2 lemons
2 large eggs
1 cup canola oil
1/2 tsp salt
1 cup yoghurt
2 - 3 Tbsp lemon juice
2 cups self-raising flour

Topping
Chelsea Icing Sugar, to dust
Whipped cream

Heat oven to 190°C or 180°C with fan bake. Spray a 23 cm ring pan with non-stick spray, then dust with sieved flour. Bang and turn pan to coat evenly, then tip off excess flour. Do this carefully so that the cake will come cleanly.

Grate all the coloured peel from the lemons into a large bowl. Add Chelsea Caster Sugar, eggs and oil, then whisk together. Add salt, yoghurt and lemon juice and mix again. Sift in the flour and mix gently until just combined. Pour cake mixture into the prepared ring pan and bake for 30 minutes, or until the sides start to shrink, the centre springs back when pressed, and skewer comes out clean.

Leave for 10 minutes before turning carefully out onto a rack.

Cool to room temperature. Serve sprinkled with a little Chelsea Icing Sugar, and top with whipped cream if you desire.