LEMON DRIZZLE CAKE
Ingredients
125g (4oz) Yeo Valley
Unsalted Butter
150g (5oz) caster sugar
200g (7oz) plain flour
1 heaped tsp bicarbonate of soda
3 eggs
150g (5oz) Yeo Valley Natura
l Yeogurt
1 large lemon, zest and juice
SERVES 4-6
/ PREP time
: 1 hr 30 mins
For the icing
3. S tir in the lemon.
150g (5oz) icing sugar
Pour into a greased and flo
ured 18cm
1 large lemon, juice only
cake tin
and bake for 40 - 45 minutes.
4. For icing, stir lemon juice
into icing
1. Preheat the oven to 190
°C/gas mark 5.
sugar so it coats the back
of a spoon.
Cream the butter and sug
ar, then beat
Add water if needed.
in one egg at a time.
5. Just before the cake is
done, warm the
2. Sieve flour and bicarb to
gether, then add
icing gently. Remove the ca
ke from the
in alternate spoonfuls
oven and tin, and pour over
the warm icing.
with Yeogurt to the
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batter and blend.
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