Yeo Valley Lemon Drizzle Cake/Muffins

• 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

1. Preheat the oven to 190*C/375*F/Gas mark 5.
2. Beat together the butter and sugar until light and creamy.
3. Add the eggs one at a time beating well between additions.
4. Sieve the flour and bicarbonate together.
5. Add alternate spoons of yogurt and flour mix and blend gently between additions.
6. Finally stir in the lemon zest and juice.
7. (add poppy seeds now too if using) Pour into a greased and floured 18cm cake tin.
8. Bake for 40-45 minutes until well risen and golden brown.
9. Or a 12 pan muffin tray and bake for about 25 minutes.
10. 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.
11. Just before the cake is baked warm the icing gently to approx 40C Remove the cake from the oven, and remove from the tin.
12. Prick the surface of the cake with a fork and pour over the warmed.
13. drizzle icing.
14. Allow to cool.

butter, caster sugar, flour, bicarbonate of soda, eggs, milk natural yogurt, lemon, lemon zest from icing, icing sugar, lemon, water

Taken from www.food.com/recipe/yeo-valley-lemon-drizzle-cake-muffins-461966 (may not work)