Ingredients:

  • 225g Self-raising Flour
  • 225g Caster Sugar
  • 225g Unsalted Butter (softened)
  • 4 Large Eggs
  • 100g Plain/Greek Yogurt (full-fat)
  • Zest from 2 medium lemons
  • 2 tablespoons fresh Lemon Juice (for batter)
  • 1 teaspoon Baking Powder
  • Pinch of Salt
  • 150g Icing Sugar (for glaze)
  • 3-4 tablespoons fresh Lemon Juice (for glaze)

Instructions:

  1. Preheat oven to 350°F (180°C/Gas Mark 4). Grease and line a standard 2lb loaf tin (approx. 9x5 inches) with parchment paper, ensuring an overhang.
  2. Cream together the softened butter and caster sugar until pale and fluffy. Alternatively, combine all batter ingredients (except lemon zest) in one bowl for a quick mix method.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Gently fold in the self-raising flour, baking powder, and salt until just combined. Avoid overmixing.
  5. Fold in the Greek yogurt and the lemon zest. The batter should be thick but smooth.
  6. Pour the batter into the prepared tin, level the top, and bake for 45–50 minutes.
  7. Test doneness by inserting a skewer into the centre; it should come out clean or with only a few moist crumbs attached.
  8. While the cake is still hot in the tin, immediately combine the icing sugar and 3-4 tablespoons of fresh lemon juice for the glaze until it reaches a thick but pourable consistency.
  9. Use the skewer to prick holes all over the top surface of the hot cake (about 1 inch apart). Pour half of the drizzle evenly over the top, allowing it to soak in completely.
  10. Allow the cake to cool in the tin for 10 minutes. Carefully lift it out using the parchment overhang and place it on a wire rack. Pour the remaining drizzle over the top, allowing it to drip down the sides. Let it set completely before slicing.