• Cake:

  • 125gm Kerrygold Pure Irish Salted Butter
  • 225gms caster sugar
  • Zest of 2 large lemons or 3 medium
  • ½ tsp vanilla extract
  • 2 large free-range eggs
  • 280gms flour
  • 2 tsp baking powder
  • 115gms full fat or double cream Greek yoghurt
  • Lemon syrup drizzle:

  • 40gms caster sugar
  • 3 Tbsp lemon juice
  • Lemon icing:

  • 150gms icing sugar sifted
  • 2 – 3 Tbsp lemon juice


Recipe by @drizzleanddip
  1. Preheat the oven to 180C/350F.
  2. Line a 22 x 12cm loaf tin with baking paper.
  3. Using an electric mixer, beat the butter and sugar until pale and fluffy, then add the lemon zest and vanilla.
  4. Add the eggs one at a time, beating well after each addition. Scrape down the bowl if necessary.
  5. With the mixer on low, add the yoghurt and flour in 2 or three parts and mix briefly until just combined. You could do this by hand. Ensure that you do not over mix
  6. Put the batter into the lined loaf tin and spread it to the edges evenly.
  7. Bake for 40 – 45 minutes and until it is golden brown and firm to the touch. You will know it’s done when a sharp knife or skewer inserted into the center, and it comes out clean.
  8. If the top colours too much during baking, loosely cover the cake with foil.
  9. Mix the drizzle ingredients. When the cake comes out the oven, poke it all over with a sharp knife or skewer. Brush the drizzle over the cake, allowing it to absorb.
  10. Remove the cake from the tin after 10 mutes and allow it to cool on a rack.
  11. Once it is completely cool, make the lemon icing and spread it on the cake. Allow some of it to drizzle down the edges.
  12. Cool in the tin for 10 minutes, then turn out on to a wire rack.

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