Lemon Cake

Method

0 of 6 steps

Preheat the oven to 180°C and grease the tin.
For the cake, put the sugar and lemon zest in a large mixing bowl and rub together until the sugar turns slightly yellow. Sift the flour and baking powder into this sugar mixture and stir to combine.
In a separate bowl, whisk the eggs, then whisk in oil and yoghurt. Stir this egg mixture into the dry ingredients using a fork, until smooth. Pour the mixture into a greased tin and cook for 40 minutes until it is risen and is golden and a knife inserted comes out clean.
Meanwhile, get going on the icing. Put the chocolate a bowl and microwave for about 30 seconds until melted, if the mixture is not completely melted and smooth put it back in the microwave for another few seconds until it is completely melted, but be very careful not to burn it. Add the butter to the melted chocolate and stir these together. Stir the lemon juice into this chocolate mixture, the consistency will be quite runny and may appear a little separated.
When the cake is ready, remove it from the oven and let it cool for just 5 minutes before turning out of the tin on to a plate and pouring over the icing immediately. This icing is supposed to be very liquidy, so you should expect it to run over the edges of the cake.
Leave to cool, the icing will cool and solidify on the cake.

Lovely. Time to eat!