125 g (4oz) unsalted butter
150 g (5oz) organic caster sugar
200 g (7oz) organic plain flour
1 heaped tsp bicarbonate of soda
3 organic eggs
150 g (5oz) Natural Yeogurt
1 large organic lemon, zest and juice
zest from the lemon in the icing
For the icing:
150 g (5oz) icing sugar
1 large organic lemon, juice only
water to adjust consistency
Preheat the oven to 190C/gas mark 5. Beat together the butter and sugar until light and creamy, then beat in one egg at a time.
Sieve the flour and bicarb together. Add alternate spoons of Yeogurt and flour mix to the batter and blend gently as you go.
Stir in the lemon zest and juice. Pour into a greased and floured 18cm cake tin and bake for 40-45 minutes until well risen and golden brown.
While the cake is baking you can make the icing – stir the lemon juice into the icing sugar so it coats the back of the spoon. You might need a bit of water to get the right consistency.
Just before the cake is done, warm the icing gently to about 40C. Remove the cake from the oven, and take it out of the tin. Prick the surface of the cake with a fork and pour over the warm icing. Give it half an hour or so to cool.