Step 1

Preheat oven at normal temperature at 170C to 180C or at 160C fan forced. Spray a 20cm tin well with canola oil and line base with baking paper.

Step 2

Cream the butter and sugar in electric beater until nice and creamy.

Step 3

Add the eggs in one at a time, beating well in between.

Step 4

Add the lemon zest and mix well.

Step 5

Add the yoghurt and lemon juice to the mixture.

Step 6

Add the sifted flour with the baking powder, do not over mix.

Step 7

Pour the mixture into prepared cake tin with baking paper on the bottom of the tin . add extra lemon zest on top of the cake before putting into the oven.

Step 8

Bake for 45 minutes - 1 hour or until a skewer comes away clean when inserted into centre. Remove from tin and allow to cool on a cake rack.

Step 9

For lemon icing: Juice lemons in a squeezer and set aside.Melt 1 tablespoon butter with 1 - 2 tablespoons of butter in a small saucepan.In a separate bowl sift icing sugar, add the butter & milk mixture, then add the lemon juice.Pour over cake and top with lemon zest to decorate.