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Ingredients
| 125 g g | Natural Yoghurt Natural Yoghurt | |
| 500 g g | Self-Raising Flour Self-Raising Flour | |
| 150 ml ml | Vegetable Oil Vegetable Oil | |
| 125 g g | Caster Sugar Caster Sugar | |
| 2 | Eggs Egg | |
| 1 | Lemon
Lemon (zest, grated) | |
| 1 tsp tsp | Icing Sugar Icing Sugar |
For the lemon drizzle:
| 1 | Lemon
Lemon (juice) |
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+ Create new shopping listLemon and Yoghurt Drizzle Cake
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Method
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly grease a 1kg loaf tin with oil.
2 Pour the yoghurt into a large bowl. Pour the oil into the yoghurt pot until three-quarters full. Add this to the yoghurt and stir to combine. Wash out the yoghurt pot.
3 Add the grated lemon zest, eggs, sugar and flour, using the yoghurt pot to measure the sugar and flour. Stir to combine well.
4 Pour the cake batter into the prepared loaf tin and bake for 40-45 minutes until golden brown. The cake is ready when a skewer inserted into the centre comes out clean.
5 Stir the icing sugar into the lemon juice and mix until smooth.
6 Pour the drizzle over the loaf cake as soon as it comes out of the oven.
Makes 1 loaf
