Filled with SUNSHINE

Luscious lemony bakes to make you smile

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Lemon yogurt cake

Simple to whip up, but impressive enough to serve at a tea party.

SERVES 10-12 PREP 15 mins COOK 1 hr

• 150g pot natural yogurt

• 4 medium free-range eggs

• 150ml vegetable oil (1 yogurt pot)

• 300g caster sugar (2 yogurt pots)

• 2 lemons

• 300g plain flour (3 yogurt pots)

• 2tsp baking powder

FOR THE ICING

• 100g unsalted butter, softened

• 200g icing sugar, sifted

YOU WILL NEED

• Deep-sided 20cm cake tin, the base and sides lined; piping bag fitted with a large round nozzle

1 Heat the oven to 160C Fan/Gas 4. In a bowl, whisk together the yogurt, eggs, oil, caster sugar, and the zest and juice of 1 lemon. Sift in the flour, baking powder and a pinch of salt; mix until just combined.

2 Pour the mixture into the lined tin and bake for 1 hr, until a skewer inserted comes out clean. Cool in the tin for 5 mins, then transfer to a wire rack to cool completely.

3 Use an electric whisk to beat the butter until soft. Mix in the icing sugar a third at a time, followed by 4tbsp lemon juice. Whisk until the mixture is fluffy and smooth, then transfer to the piping bag.