Course: Main
Servings: 12
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients:

for the cake

• plain natural yogurt - 0.5 cup
• caster sugar - 1 cup
• eggs - 3 large
• plain flour - 1.5 cups
• baking powder - 2 tsp
• salt - 0.5 tsp
• lemon - 1 (zest only)
• sunflower oil - 0.5 cup

for the lemon glaze

• lemon juice - 0.25 cups (freshly squeezed)
• icing sugar - 0.75 cups (plus extra to dust)

Instructions:

1. Preheat your oven to 350 F/ 170 C/ gas mark 4. Grease and line the base of a 9 inch round cake pan with a round of baking paper.
2. Combine yogurt, sugar and eggs together in a large bowl and beat until well combined.
3. Sift in the flour, baking powder and salt and stir well. Stir in the lemon zest.
4. Stir in the sunflower oil, beating well until the batter is smooth.
5. Spoon into the prepared cake tin and bake for 30-40 minutes until the cake is well risen, golden and springy on top. A skewer, inserted into the centre, will come out clean.
6. While the cake is baking prepare the glaze: combine the icing sugar and lemon zest in a small bowl and whisk until combined. I find if I leave it for 20 minutes or so the icing sugar will dissolve so that the glaze becomes clear.
7. Leave the cake to cool in the tin for 15 minutes. While still warm, poke holes over the top of the cake with a skewer and spoon the lemon glaze over evenly.
8. Leave the cake to cool completely before dusting with icing sugar and eating.