Super Moist Lemon Drizzle Cake
4 ounces butter at room temperature
1 cup caster sugar
2 large eggs, at room temperature
zest of 3 lemons
1 1/2 cups self raising flour
1/2 teaspoon baking powder
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 cup Greek style yoghurt or creme fraiche
1/4 cup sugar
1/4 cup freshly squeezed lemon juice
1 cup icing sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
Preheat the oven to 175 degrees (350 F) Grease an 8 inch tin (the bread loaf one..)
Using electric mixes cream the butter & sugar until light and fluffy. With the mixer on medium speed, add the eggs, 1 at a time, followed by the lemon zest.
Add yoghurt, vanilla extract and lemon juice.
In a separate bowl mix the flour and baking powder and slowly add to the batter, mix for another minute or so until ingredients combine fully. Pour the batter into the baking tin, smooth the top, and bake for approx 35 minutes, until a toothpick comes out clean.
Take the cake out of the oven, let chill in the tin for 10 mins.
Make your lemon syrup
Combine the sugar and lemon juice in a pan over low heat until sugar dissolves completely. Take your cake out of the tin, prick it with a toothpick and drizzle the lemon syrup over it. Let chill for another 15mins.
To make the lemon glaze, mix lemon juice with icing sugar and lemon zest, glaze the cake with it.
This is one of my favourite cakes. Enjoy