INGREDIENTS
+
THE CAKE
400g plain flour
1tbsp baking powder
½ tsp fine sea salt
7 whole eggs
400g caster sugar
220g yogurt
Zest of 2 lemons
Juice of 1 lemon
150g unsalted butter, melted
+
THE SYRUP
140ml water
Juice of 2 lemons
115g caster sugar (8 tbsp)
+
THE ICING
Juice of 1 lemon
180g icing sugar
Method
+
THE CAKE
Beat together the whole eggs and sugar, whisking until just combined (not thick and aerated).
Add the yogurt into 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.
Allow cake to cool a little before gently un-molding.
+
THE SYRUP
Boil all of the ingredients together and set aside until needed.
Let the cakes cool down for a few minutes before brushing with the lemon syrup.
+
THE SUGAR
Sieve the icing sugar, add the lemon juice and whisk until combined.
Bring to a boil, then cool a little.