Heat oven to 190 or 180 with fan bake.
Spray a 23cm 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 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 icing Chelsea Sugar,
and topped with whipped cream if you like.
NOTE: Yoghurt - use plain, sweetened or
flavoured that will blend with the colour
and flavour of the lemon.
Vanilla is an excellent yoghurt to use.