I honestly don't think my obsession with lemons will ever end. I make this cake once a week. Very much like a Madeira but more moist. Perfect for anytime during the day. Best enjoyed with my morning cup of tea.
I highly recommend a bundt tin. They are just so much fun
250 g butter
2 1/4 c caster sugar
3 lemons, zest and juice
3/4 c natural Greek yoghurt
2 1/4 c plain flour
2 tsp baking powder
2 c icing sugar
Juice from 1/2 lemon
Preheat oven to 160 degrees. Prepare cake tin.
Cream butter and sugar in a large bowl. Add lemon zest and juice, stir to combine.
Add eggs one at a time, beating till combined.
Stir through yoghurt.
Mix flour and baking powder to gether, add to egg mixture. Fold to combine.
The mixture should be thick.
Pour into cake tin. Bake for 1 - 1.15 hours.
For the icing combine all the ingredients and beat till smooth. Add the water gradually as you don't need much.
Allow cake to cool for 10 minutes in tin before turning out. Then allow to cool completely before icing.