Lemon Drizzle Cake

A teatime classic any day of the week – the citrussy sweetness goes down a treat with a good cup of tea.

150g (5oz) organic caster sugar

200g (7oz) organic plain flour

1 heaped tsp bicarbonate of soda

3 organic eggs

1 large organic lemon, zest and juice

zest from the lemon in the icing

For the icing:

150g (5oz) icing sugar

1 large organic lemon, juice only

water to adjust consistency

Preheat the oven to 180C / 170 Fan. Beat together the butter and sugar until light and creamy, then beat in one egg at a time.
Sieve the flour and bicarb together. Add alternate spoons of yogurt and flour mix to the batter and blend gently as you go.
Stir in the lemon zest and juice. Pour into a greased and floured 18cm cake tin and bake for 45 minutes – an hour until well risen and golden brown.
While the cake is baking you can make the icing – stir the lemon juice into the icing sugar so it coats the back of the spoon. You might need a bit of water to get the right consistency.
Just before the cake is done, warm the icing gently to about 40C. Remove the cake from the oven, and take it out of the tin. Prick the surface of the cake with a fork and pour over the warm icing. Give it half an hour or so to cool.