Step 1

Preheat the oven to 350°F (176°C). Grease and line an 8-inch (20cm) round cake tin.

Step 2

In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well each time before adding in the next one.

Step 3

Sift in the flour and fold it into the mixture until just combined. Add in the yoghurt and lemon rind, stirring to combine.

Step 4

Pour the batter into the prepared cake tin and spread it out evenly with a spatula or spoon. Bake for 40-45 minutes or until golden brown on top and a skewer inserted into the centre comes out clean.

Step 5

Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Step 6

To make the icing, mix together the lemon juice and icing sugar until smooth and pour it over the cooled cake. Serve immediately.