Lemon Yoghurt Cake

This is based on a Donna Hay recipe which I think she did with limes. I’ve done both and like them equally. I tend to make the lemon one more often as limes never seem cheap here. Ever.

Lemon Yoghurt Cake

• 220g butter – melted and cooled
• 1 1/2 cups caster sugar
• 2 eggs
• 1 cup natural yoghurt
• 1/4 cup lemon juice
• 1 1/2 tbsp finely grated lemon rind
• 2 1/2 cups plain flour
• 2 tsp baking powder

1. Preheat oven to 160C
2. Whisk butter and sugar together
3. Add eggs, one at a time
4. Fold through yoghurt, rind and juice
5. Sift in flour and baking powder
6. Spoon into a greased and lined 10x20cm loaf tin
7. Bake for 1hr15mins
8. When cooled, ice with the following glaze

Glaze

• 1 1/2 cups icing sugar
• 1 1/2 tblsp lemon juice
• 1 tblsp water

1. Stir together until cooled
2. Spoon over cake