Lemon Drizzle Cake

Serves 10, Prep and Cook: 1 hour, 10 mins

175g unsalted butter, chopped, at room temperature

1 cup caster sugar

1 tblsp finely grated lemon rind 4 eggs, lightly beaten

1½ cups self-raising flour ½ cup plain flour

½ cup Greek yoghurt Extra Greek yoghurt, to serve

LEMON DRIZZLE 2 lemons

²⁄³ cup white sugar

1 flours and yoghurt in two batches. Spoon into prepared pan. Smooth over top.

4 Cook in a moderately slow oven (160C) for about 55 minutes, or until a skewer inserted into centre comes out clean. Stand in pan for 5 minutes. Invert onto a serving plate.

5 Meanwhile, make lemon drizzle. Remove rind from one of the lemons in long, thin strips using a zester. Squeeze juice from lemons. You will need

¹⁄³ cup. Combine rind, juice and sugar in a small bowl. Stand for about 5 minutes, stirring occasionally, or until sugar has almost dissolved.

6 Using a skewer, pierce all over top of cake through to the base. Gradually spoon lemon drizzle over cake, allowing it to soak in and drip down sides. Stand for 10 minutes.

7 Serve cake warm or cold with extra yoghurt.