Step 1

Preheat the oven to 170C (fan). Grease and line a 1lb loaf tin with baking paper and set aside.

Step 2

In a bowl with an electric mixer, cream together the butter and sugar on medium speed, until pale and fluffy, about 3-4 minutes. Change speed to low and add beaten egg, a little at a time, mixing well after each addition, until you have incorporated all the egg.

Step 3

Sift in half of the flour and salt into the butter mix and using a spatula, fold it gently. Add yoghurt or cream and fold again. Sift in the remaining flour and add 1 tsp of lemon zest and gently fold together until combined.

Step 4

Transfer the batter into a baking tin and bake in the oven for 35-45 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to cool in the tin.

Step 5

To make the glaze: mix the icing sugar and lemon juice, until smooth. If you prefer a thicker glaze, add more icing sugar, if you prefer a runnier and thinner glaze, add more lemon juice.

Step 6

Poke the cake all over with a skewer or cocktail stick and pour the glaze over the top. Add the remaining lemon zest on top of the cake. Slice & enjoy!