Yeo Valley Lemon Drizzle Cake/muffins

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 125 g butter
• 150 g caster sugar
• 200 g plain flour
• 1 teaspoon bicarbonate of soda
• 3 eggs
• 150 g whole milk natural yogurt
• 1 large lemon, zest and juice
• lemon zest from icing
• 150 g icing sugar
• 1 large lemon, juice only
• water, to adjust consistency

Recipe

• preheat the oven to 190*c/375*f/gas mark 5.
• beat together the butter and sugar until light and creamy.
• add the eggs one at a time beating well between additions.
• sieve the flour and bicarbonate together. add alternate spoons of yogurt and flour mix and blend gently between additions.
• finally stir in the lemon zest and juice.(add poppy seeds now too if using) pour into a greased and floured 18cm cake tin. bake for 40-45 minutes until well risen and golden brown.
• or a 12 pan muffin tray and bake for about 25 minutes.
• while the cake is baking prepare the icing, stir the lemon juice into the icing sugar to make an icing that coats the back of the spoon.
• just before the cake is baked warm the icing gently to approx 40°c remove the cake from the oven, and remove from the tin. prick the surface of the cake with a fork and pour over the warmed. drizzle icing. allow to cool.