Lemon and yoghurt drizzle cake

Ingredients

• 125g natural yoghurt
• 500g self-raising flour
• 150ml vegetable oil
• 125g caster sugar
• 2 eggs
• 1 lemon, zest grated
• 1 tsp icing sugar
• Juice of 1 lemon

Directions

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.

Recipe courtesy of Lidl.

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