Zesty Lemon Cake

Ingredients

• 175g unsalted butter;
• 175g golden caster sugar; 
• 3 large eggs;
• 3 large lemons zested, plus 4-4.5tbsp lemon juice;
•  250g self raising flour;
• ½ tsp baking powder;
• 100g Greek yogurt;
• 400g icing sugar;
• lemon zest or candied peel.

Method

1. Heat oven to 150C fan. 
2. Butter a deep loose bottomed 18cm  cake tin and baseline with parchment. 
3. Beat the butter and sugar together until light and fluffy. 
4. Add the eggs one at a time beating well after each addition, then stir in the lemon zest 
5. Fold in the flour, baking powder and ½ tsp salt then fold in the yogurt. 
6. Spoon the mixture into the lined tin smoothing the top. 
7. Bake in the centre of the oven for 50-55 mins until golden brown and firm to the touch.
8. Cool in the tin for 10 mins and then turn out onto a wire rack to cool completely.
9. Sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing.
10. Spoon the icing over the top allowing to drip down the sides a little. 
11. Top with lemon zest or candied peel.