Lemon And Yoghurt Cake | Donna Hay

Ingredients

• ¾ cup (180ml) vegetable oil
• 2 eggs
• 1 tablespoon finely grated lemon rind
• ¼ cup (60ml) lemon juice
• 1 cup (280g) natural Greek-style (thick) yoghurt
• 1¾ cups (385g) caster (superfine) sugar
• 2 cups (300g) self-raising (self-rising) flour
• 2 tablespoons thyme leaves
• 1 cup (160g) icing (confectioner’s) sugar
• 1 tablespoon lemon juice
• ½ tablespoon boiling water