Yeo Valley Lemon Drizzle Cake/Muffins
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
1/8-1/8 cake/muffins
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
-
To make the Icing
- 150 g icing sugar
- 1 large lemon, juice only
- water, to adjust consistency
directions
- 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.
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