Step 1

Heat oven & prep pan: Preheat the oven to 180°C (350°F) Grease with butter a 2 lb loaf pan 23 x 14cm (9 x 5.5-inch) and line the base and sides with parchment paper.

Step 2

Rub lemon and sugar together. Add the lemon zest to the bowl of sugar and rub the two together with your fingertips until the sugar is moist, lightly lemon coloured and filled with the lemon fragrance.

Step 3

Whisk eggs & sugar: In a large bowl, add the eggs, sugar and vanilla extract and whisk until pale and light - this takes approximately one minute.

Step 4

Mix in yogurt & oil: Add the yogurt and oil and whisk until fully combined.

Step 5

Sift in dry ingredients: Sift into the bowl the flour, baking powder, and salt. Fold together gently: Using a spatula, fold gently until a few streaks of flour remain. Small lumps in the batter is totally fine.

Step 6

Bake: Pour batter into the prepared pan and bake on the centre shelf for 50-55 minutes until golden brown and the sponge springs back or a toothpick inserted into the centre comes out clean. If the cake is browning too quickly then cover in aluminium foil and continue to bake. Cool on a wire rack for ten minutes, then using the paper sling, remove from the pan to cool completely.Serve with a light dusting of powdered icing sugar (optional).