Prime this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's further moist and tangy, for an irresistible teatime deal with

• Preparation and cooking time
  • Prep:25 minutes
  • Cook dinner:55 minutes
• Straightforward
• Serves 10-12

• Freezable
• Vegetarian

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Components

• 175g unsalted butter, softened, plus further for the tin
• 175g golden caster sugar
• 3 massive eggs
• 3 massive unwaxed lemons, zested, plus 4-4 ½ tbsp juice
• 250g self-raising flour
• ½ tsp baking powder
• 100g Greek yogurt
• 400g icing sugar
• lemon zest or candied peel, to serve (non-compulsory)

For the candied peel

• 2 massive lemons
• 200g granulated sugar

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Methodology

• STEP 1

  Warmth oven to 170C/150C fan/gasoline 3. Butter a deep, loose-bottomed, 18cm cake tin and line the bottom with baking parchment.

• STEP 2

  Beat the butter and caster sugar along with an electrical whisk till fluffy and pale in color. Crack the eggs in one by one, beating effectively after every addition, then stir within the lemon zest. Fold within the flour, baking powder and ½ tsp salt, then fold within the yogurt.

• STEP 3

  Spoon the combination into the lined tin, smoothing the highest with a spatula. Bake within the centre of the oven for 50-55 minutes, or till golden brown on prime and agency to the contact. Cool within the tin for 10 minutes earlier than turning out onto a wire rack to chill fully. Will preserve in an hermetic container for as much as 4 days, or within the freezer for as much as a month.

• STEP 4

  If you’re prepared to embellish, sieve the icing sugar right into a bowl and beat in sufficient of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, permitting it to drip down the perimeters somewhat. Prime with the lemon zest or candied peel, if utilizing (see beneath), and lower into beneficiant wedges to serve.

• STEP 5

  To make candied lemon peel, peel massive, extensive strips from the lemons utilizing a vegetable peeler. Take away any pith with a knife, then julienne the peel into very skinny matchsticks. Tip the granulated sugar right into a saucepan with 200ml water and set over a medium warmth till the sugar has dissolved. Add the lemon peel and simmer gently for 15 minutes, then scoop the peel out utilizing a slotted spoon and set on a bit of kitchen paper to chill. Use to embellish the highest of your cake.