Yeo Valley Lemon Drizzle Cake/Muffins

Name: Yeo Valley Lemon Drizzle Cake/Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 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; 150 g icing sugar; 1 large lemon, juice only; water, to adjust consistency

Submitted by Moll Moll

"Got this one on a yogurt carton.Very easy to make and really tasty.The only change i made was I added poppy seeds."

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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.