Lemon Yogurt Cake

Step 1

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.

Step 2

First, make the lemon crumb. In a small bowl, combine melted butter, flour, sugar and lemon zest until soft crumble forms. It will look like wet sand. Set aside.

Step 3

In a large mixing bowl, add flour, baking powder, sugar, lemon zest and salt. Stir briefly to combine.

Step 4

In a separate bowl, add oil, eggs, vanilla and lemon juice. Whisk briefly just to break up the egg yolks.

Step 5

Add wet ingredients to dry ingredients, as well as the yogurt, and gently mix using a spatula until combined – but be careful not to over mix. Batter will be fairly thick. Spoon batter into prepared tin.

Step 6

Sprinkle the lemon crumbs evenly over the top of the cake. Bake cake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.

Step 7

To make the glaze, mix together sugar and 1 tablespoon of lemon juice. Stir until smooth. If the glaze is too thick, add an extra tablespoon of lemon juice. Drizzle glaze all over the cooled cake.