|125 g g||Natural Yoghurt Natural Yoghurt|
|500 g g||Self-Raising Flour Self-Raising Flour|
|150 ml ml||Vegetable Oil Vegetable Oil|
|125 g g||Caster Sugar Caster Sugar|
|1 tsp tsp||Icing Sugar Icing Sugar|
For the lemon drizzle:
Lemon and Yoghurt Drizzle Cake
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly grease a 1kg loaf tin with oil.
2 Pour the yoghurt into a large bowl. Pour the oil into the yoghurt pot until three-quarters full. Add this to the yoghurt and stir to combine. Wash out the yoghurt pot.
3 Add the grated lemon zest, eggs, sugar and flour, using the yoghurt pot to measure the sugar and flour. Stir to combine well.
4 Pour the cake batter into the prepared loaf tin and bake for 40-45 minutes until golden brown. The cake is ready when a skewer inserted into the centre comes out clean.
5 Stir the icing sugar into the lemon juice and mix until smooth.
6 Pour the drizzle over the loaf cake as soon as it comes out of the oven.
Makes 1 loaf