Lemon Drizzle Cake

1. Preheat oven to 160°C. Butter and flour a deep 25cm ring/bunt cake pan.
2. Sift the dry ingredients into a bowl.
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Tip in the yoghurt, sour cream, lemon juice, zest and vanilla and beat well.
6. Fold through the dry ingredients, mixing until just combined.
7. Pour batter into the pan and bake for 70 minutes or until a skewer inserted comes out clean. Cool cake on a rack.
8. Mix the drizzle ingredients in a large bowl adding just enough water to make a thick icing with a drizzling consistency.
9. Drizzle cake with icing. Serve.

Cook’s tip:

To make candied lemon slices: Simmer slices of lemon in a sugar syrup (1 cup sugar to ½ cup water) for 15-20 minutes until translucent. Remove and dry on baking paper. Once dry use as is or dust in castor sugar and store in an airtight container.