Lemon Drizzle Cake

imageWe are famous for our desserts in Pats on The Square, sometimes what you’re looking for after your favourite pizza or pasta dish is something light and delicious. This is it, especially when it’s served with our house made vanilla ice cream and just a little drizzle of intense dark chocolate sauce! Or often when I have it at home I have it with 0 fat organic natural yoghurt, now how good is that.image


image230 gm Organic Self raising flour

2tsp baking powder

3 free range eggs

200 gm unrefined caster sugar

130 ml organic natural yoghurt

Grated zest of 2 unwaxed lemons

2tbs lemon juice

90gm light rapeseed oil/ olive oil


30gm unrefined icing sugar

lemon juice


set oven at 170 c

Line a 500 gm loaf tin as shown above with baking parchment

Sift flour and baking powder.

lightly beat eggs and sugar until just combined.

beat the yoghurt in for a minute, then the zest and lemon juice.

very gently fold in the flour, then stir in the oil.

bake for 45 minutes.

test with a tooth pick , it should come out clear.

Wait until the cake has cooled before you ice it.

sift the icing sugar into a bowl and add the lemon juice drop by drop, stirring with a spoon vigorously, until you have the right consistency, you don’t want it to runny. Just spreadable, then drizzle over your cake and leave it till later, ha, ha.