Have I mentioned that lately I have been slightly obsessed with lemons? Well, here I am with another lemon recipe! I actually love lemon drizzle cake, I love the lovely crunchy and sugary top and also the acid taste of the lemon.

All you need to make this cake is: lemons, greek yoghurt, vanilla extract, granulated sugar, vegetable oil, eggs, flour, baking powder, milk and icing sugar.

The first thing to do is to mix together the vegetable oil and the sugar until combined, then add in the vanilla extract and the greek yoghurt until everything is mixed. Then, add in the eggs one at a time until integrated. Then, add in the zest of 2 lemons, the juice of 1 lemon and a half and mix well.

All that is left to do is to add the flour, baking powder and salt and mix well until you have a batter. This batter will be slightly runny, so don’t worry. Transfer the batter into a baking dish and cook at 180 degrees celsius for around 40-50 minutes.

Let your cake cool down completely before moving on to the next step.

Once your cake is cool, make the drizzle, all you need to do is mix the juice of 1 lemon and a half, icing sugar and milk. Mix well and pour over your cake, leave it to set and your cake is ready!

… and enjoy!

Lemon drizzle cake

Ingredients:

For the cake:

• 115 gr of vegetable oil
• 100 gr of granulated sugar
• 120 gr of greek yoghurt
• 2 tsp of vanilla essence
• 3 eggs
• 195 gr of self raising flour
• 2 tsp of baking powder
• 1/4 tsp of salt
• The zest of 2 medium lemons (each of my lemons weighted around 180 gr)
• The juice of 1 medium lemon

For the drizzle:

• The juice of 1 medium lemon
• 200 gr of icing sugar
• 1 tbsp of whole milk
• 1/4 of a tsp of vanilla extract

Process:

1. Preheat the oven at 180 degrees celsius.
2. Using your fingers, rub together the lemon zest and sugar, this will infuse the sugar with lovely lemon oil. Then, mix together the sugar and vegetable oil until combined.
3. Add in the greek yoghurt and the vanilla extract and mix again until fully integrated.
4. Beat in the eggs, one at a time. Then add the lemon juice and keep mixing.
5. Fold in the flour, baking powder and salt until just combined, make sure not to over mix! You will have a slightly runny batter, don’t panic, that is ok.
6. Pour your batter over a lined or greased 25 x 14 (approx.) cm loaf tin and bake for 45 to 50 minutes, until a toothpick comes out clean.
7. Once your cake is ready, let it cool down completely before doing the drizzle.
8. To do the drizzle all you need is to mix the lemon juice, icing sugar, milk and vanilla. I recommend adding the milk slowly while mixing to make sure your drizzle has the right consistency and it isn’t too runny or too thick.