Lemon yoghurt cake recipe with a simple lemon drizzle - IOL

If you're looking for a zesty dessert this lemon cake will hit the spot.

When you want to bake a cake but don't want a complicated recipe, this lemon yoghurt cake is the kind worth keeping close.

It is made in one bowl, needs no fancy decorating and comes out soft and moist before being finished with a simple lemon drizzle.

The yoghurt helps give the cake a tender texture, while the lemon zest and juice bring enough citrus flavour to keep it from becoming overly sweet.

Using oil instead of butter also helps the cake retain a soft texture.

Yoghurt adds moisture to cake batter while also contributing to a tender crumb.

Plain yoghurt can be used in many cake recipes in place of buttermilk, and Greek yoghurt is also commonly used in baking.

For this recipe, either plain or Greek yoghurt will work. If using Greek yoghurt, a full-fat version will generally give a richer result.

The drizzle should be thick enough to coat the cake but loose enough to spread across the surface.

Start by whisking the lemon juice and icing sugar together.

If it looks too thin, add a little more icing sugar. If it is too thick to drizzle, a small amount of extra lemon juice will loosen it.

Let the cake cool before adding the icing drizzle if you want it to remain visible on top rather than melting straight into the cake.

If you prefer a lemon topping that soaks into the cake, a warm syrup and holes poked into the cake are commonly used for traditional lemon drizzle cakes.