Prep 20 mins

Cook 40 mins

Serves 8

Difficulty 2

Lemon-yoghurt drizzle cake

Lemon-yoghurt drizzle cake

Prep 20 mins

Cook 40 mins

Serves 8

Difficulty 2

This cake is so easy to make - it’s simply a beat and bake number. The beauty of it is it’s perfect for an autumn picnic, or if you just feel like baking something for afternoon tea. The icing thickness will depend on how much juice you get from your lemons, so add it in stages until you get a thick pouring consistency.

150g butter, at room temperature

220g raw sugar

3 eggs, at room temperature

150g natural pot-set yoghurt

275g self raising flour, seived

Pinch salt


LEMON ICING

120g soft icing mixture

Juice and finely grated rind of 1 lemon

1. Preheat oven to 170C and butter a 22cm round cake pan and line with baking paper.


2. Beat butter and sugar until creamy in an electric mixer fitted with a paddle. Add eggs one at a time until incorporated - you might need to scrape down the sides of the bowl and repeat again - then add yoghurt and beat to combine. Beat in flour and salt and then pour into prepared cake pan. Level the top with a spatula, then bake, turning cake pan once until a cake skewer inserted withdraws clean (45-55 minutes). Set cake aside to cool for 20 minutes, then transfer to a wire rack to cool for another 30 minutes, or until just warm.


2. For lemon icing, stir ingredients in a bowl to combine. Spoon over the top of the cake and allow to drizzle down the sides. Leave cake until icing has set slightly, then serve. Cake is best eaten on day of making.

INGREDIENTS

METHOD

Recipe by Lisa Featherby and image by Eatable.