How to make a lemon yoghurt cake

When life gives you lemons, make this deliciously zesty lemon yoghurt cake (RECIPE BELOW). Whip up fluffy cake, then top with irresistible lemon icing and an easy zesty topping for a pretty-as-a-picture finish.
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Lemon yogurt cake
Serves 10 Prep 20 mins (+ cooling & setting time) Cooking 55 mins
125g butter, at room temperature
11/4 cups (275g) caster sugar
1 tbs finely grated lemon rind
2 Coles Brand Australian Free Range Eggs
11/2 cup (225g) self-raising flour
1/3 cup (80ml) milk
½ cup (140g) Greek-style yoghurt
3 lemons, zested
2 tsp caster sugar, extra
Lemon icing
1 cup (160g) icing sugar mixture
1 tbs lemon juice
1 Preheat the oven to 180°C. Grease and line base and sides of a 10cm x 22cm loaf pan with baking paper, allowing the 2 long sides to overhang.
2 Use an electric mixer to beat the butter, sugar and grated lemon rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the flour, milk and yoghurt, in 2 batches, until just combined. Spoon into the prepared pan and smooth the surface. Bake for 55 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins before transferring to a wire rack to cool completely.
3 To make the lemon icing, sift the icing sugar into a small bowl. Stir in enough lemon juice to make a runny paste. Spoon the icing over the top of the cake.
4 Combine the lemon zest and extra caster sugar in a small bowl. Sprinkle cake with lemon zest mixture. Set aside to set. Cut into slices.
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