Lemon yoghurt cake with lemon drizzle icing
|1 cup||Caster sugar|
|2||Lemons, finely grated rind (save juice for icing)|
|1 tsp||Baking powder|
- Heat oven to 160C fan bake. Grease a 20cm spring-form cake tin. Combine softened butter, sugar and lemon zest in a bowl and beat with an electric mixer until pale and creamy. Beat in eggs, one at a time.
- Sift dry ingredients together and add alternately with yoghurt, stirring to just combine and form a smooth batter.
- Spoon mixture into prepared tin and bake for 45 to 50 minutes, or until a skewer inserted comes out clean. Transfer to a wire rack to cool. Once cold, remove the cake from the tin and spoon over lemon drizzle icing so it covers the top and runs down the sides of the cake. Decorate with extra lemon zest, if desired.
- To make the icing, combine sifted icing sugar and lemon juice in a bowl and stir to form a smooth and pourable icing. Add a little boiling water, if necessary, to achieve the correct consistency.