Lemon Drizzle Cake
A teatime classic any day of the week – the citrussy sweetness goes down a treat with a good cup of tea.
Ingredients
The cake
- 125g Yeo Valley Organic Unsalted Butter
- 150g organic caster sugar
- 200g organic plain flour
- 1 heaped tsp bicarbonate of soda
- 3 organic eggs
- 150g Yeo Valley Organic Natural Yogurt
- 1 large organic lemon, zest and juice
- zest from the lemon in the icing
The icing
- 200g icing sugar
- 1 large organic lemon, juice only
- water to adjust consistency
Try it with...
Method
- 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.
- Once the cake is cooked, remove it from the tin and leave it to cool, set it over a wire rack and baking tray.
- Mix the icing sugar and the lemon juice together. If it is a little thick, add a very small dash of water. Whisk until there are no lumps.
- Pour the icing over the cake and allow it to drip down the sides.
- Collect the excess icing from the baking tray and repeat the pouring icing step until you have used up all of the icing.
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