Lemon yoghurt cake with lemon drizzle icing
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- Heat oven to 160 deg C fan bake. Grease a 20cm spring-form cake tin. Combine softened butter, sugar and lemon zest of to lemons in a bowl and beat with an electric mixer until pale and creamy. Beat in eggs, one at a time.
Sift dry ingredients together and add alternately with yoghurt, stirring to just combine and form a smooth batter.
- Spoon mixture into prepared tin and bake for 45 to 50 minutes, or until a skewer inserted comes out clean. Transfer to a wire rack to cool. once cold, remove the cake from the tin and spoon over lemon drizzle icing so it covers the top and runs down the sides of the cake.
- To make the icing: Combine sifted icing sugar and juice of two lemons in a bowl and stir with the back of a spoon to form a smooth and pourable icing. Add a little boiling water if necessary, to achieve the correct consistency.