equipment

  • 1 20 cm pan hinge

Ingredients

  • 125g soft butter
  • 1 cup granulated sugar
  • 2 zested lemon
  • 3 egg
  • 1 cup sifted flour
  • 1 teaspoon of baking powder
  • 3/4 cup natural yoghurt
  • 1 tablespoon * * zested lemon zest to decorate as desired

icing

  • 1 cup sifted icing sugar
  • 2 juiced lemon

Method

  • STEP 1 Preheat oven to 160 C ( fan forced).
  • STEP 2 Grease a cake tin 20 cm zipper.
  • STEP 3 Cream butter, sugar and lemon zest.
  • Step 4 Beat in eggs 1 at a time, mixing well after each addition.
  • STEP 5 In a separate bowl, sift flour and baking powder together.
  • STEP 6 Add to the mixture creamed alternating with the yogurt, folding until recently combined to form a smooth batter.
  • STEP 7 Pour into the prepared tin and bake for 30-40 minutes, until a skewer inserted comes out clean.
  • STEP 8 While the cake is hot, prick all over with a skewer and then transfer to a wire rack to cool.
  • STEP 9 icing: Combine the sifted sugar and enough lemon juice to make a smooth, runny glaze a bit '.
  • STEP 10 Pour over the cake, it should work along the sides, sprinkle with more grated lemon rind. Let stand.

Notes