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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