Servings
  • 100 g unsalted butter softened 100 g unsalted butter softened
  • 125 g Tate & Lyle pure cane caster sugar 125 g Tate & Lyle pure cane caster sugar
  • 1 large egg,beaten 1 large egg,beaten
  • 125 g self-rising flour 125 g self-rising flour
  • 1/4 tsp salt 1/4 tsp salt
  • 80 ml yogurt or cream natural or Greek yogurt is fine, so is single, double or sour cream 80 ml yogurt or cream natural or Greek yogurt is fine, so is single, double or sour cream

For the drizzle

  • 100 g Tate & Lyle icing sugar 100 g Tate & Lyle icing sugar
  • 1/2 small lemon, juice only 1/2 small lemon, juice only

Instructions

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 170C (fan). Grease and line a 1lb loaf tin with baking paper and set aside.

  2. In a bowl of an electric mixer cream together the butter and sugar on medium speed, until pale and fluffy, about 3-4 minutes. Change speed to low and add beaten egg, a little at a time, mixing well after each addition, until you have incorporated all the egg.

  3. Sift in half of the flour and salt into the butter mix and using a spatula, fold it gently. Add yoghurt or cream and fold again. Sift in the remaining flour and add 1 tsp of lemon zest and gently fold together until combined.

  4. Transfer the batter into a baking tin and bake in the oven for 35-45 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to cool in the tin.

  5. To make the glaze: mix the icing sugar and lemon juice, until smooth. If you prefer a thicker glaze, add more icing sugar, if you prefer a runnier and thinner glaze, add more lemon juice.

  6. Poke the cake all over with a skewer or cocktail stick and pour the glaze over the top. Add the remaining lemon zest on top of the cake. Slice & enjoy!

Recipe Notes

  • If you don’t have any self-rising flour, you can make your own by mixing plain flour with baking powder. For every 150 g of plain flour, add 2 tsp of baking powder and sift both together a couple of times to ensure baking powder is distributed evenly in the flour.
  • Baking time may vary, depending on the oven. My cake took about 45 minutes to be ready, but you may have to bake it a bit longer, or a bit less. Keep checking it with a skewer/ toothpick. 
  • If the cake starts browning too much, simply cover it with some aluminium foil.
  • If you don’t have any icing sugar, you can replace it by using caster sugar (same amount). The glaze will have a different, thinner appearance and consistency, but will still taste delicious!
  • This recipe can be easily doubled.

Chef's Tip


As always, one of the most important things is to make sure your ingredients are at room temperature. Especially when it comes to butter, eggs and yoghurt/ cream. Room temperature ingredients are easier to combine and will ensure a better, even bake.