INGREDIENTS
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For the Cake
400g T55 flour or plain flour
12g baking powder
2g fine sea salt (¼ tsp)
350g whole eggs
400g caster sugar
220g yogurt
30g lemon zest
80g lemon juice
150g unsalted butter, melted
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For the Syrup
140g water
140g lemon juice
115g caster sugar
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For the Icing
40g lemon juice
180g icing sugar
Method
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For the Cake
- Sieve the flour and the baking powder together.
- Beat together the whole eggs and sugar, whisking until just combined (not thick and aerated).
- Add the yogurt to the eggs, followed by the zest and the juice.
- Fold in the flour until just combined, followed by the melted butter.
- Place into a large loaf tin and bake at 160°C for 40 minutes.
- Let cool for 5 minutes, then pierce holes all over for the syrup to soak in.
- Brush all over with the lemon syrup.
- Allow the cakes to cool a little before gently unmoulding.
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For the Syrup
- Boil all the ingredients together and set aside until needed.
- Let the cakes cool down for a few minutes before brushing with the lemon syrup.
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For the Icing
- Sieve the icing sugar, add the lemon juice and whisk until combined. Bring to the boil, then cool a little.
- The icing will thin out more when left for 2–3 minutes. Then tip it over the cake a few times.