INGREDIENTS
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Cake
400g T55 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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Syrup
140g water
140g lemon juice
115g caster sugar
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Icing
40g lemon juice
180g icing sugar
Method
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Prepare the cake batter
Sieve together the flour, baking powder, and salt.
In a mixing bowl, whisk the eggs and sugar until just combined (do not aerate).
Fold in the yogurt, followed by the zest and juice.
Add the flour mixture until just combined, then fold in the melted butter.
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Bake
Pour into a large lined loaf tin.
Bake at 160°C for 40 minutes, or until golden and a skewer comes out clean.
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Syrup
Boil the water, lemon juice, and sugar together, then set aside.
Once the cake comes out of the oven, cool for 5 minutes, then pierce with holes and brush generously with the syrup.
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Icing
Sieve the icing sugar, whisk in the lemon juice, then bring briefly to a boil.
Allow to cool for 2–3 minutes until slightly thickened.
Pour over the cake, tipping to coat evenly.