Top this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's extra moist and tangy, for an irresistible teatime treat

• Preparation and cooking time
  • Prep:25 mins
  • Cook:55 mins
• Easy
• Serves 10-12

• Freezable
• Vegetarian

Ingredients

• 175g unsalted butter, softened, plus extra for the tin
• 175g golden caster sugar
• 3 large eggs
• 3 large unwaxed lemons, zested, plus 4-4 ½ tbsp juice
• 250g self-raising flour
• ½ tsp baking powder
• 100g Greek yogurt
• 400g icing sugar
• lemon zest or candied peel, to serve (optional)

For the candied peel

• 2 large lemons
• 200g granulated sugar

Method

• STEP 1

  Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.

• STEP 2

  Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.

• STEP 3

  Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.

• STEP 4

  When you’re ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.

• STEP 5

  To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.