Lemon Drizzle Cake

Tom Aikens, chef and founder of Muse, London, said: "I've been cooking a lot these past days, trying plenty of new things. However, I've found myself making this one recipe a fair few times.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sieve the icing sugar, add the lemon juice and whisk until combined, bring to a boil, then cool a little.

Step 2

- The icing will thin out more when left for two to three minutes, then tip over a few times.

Step 3

Method

Step 4

- Sieve the flour and the baking powder together.

Step 5

- Mix together the whole eggs and sugar, whisking until just combined (not thick and aerated).

Step 6

- Add the yogurt into the eggs, followed by the zest and the juice.

Step 7

- Add in the flour until just combined, followed by the melted butter.

Step 8

- Place into a large loaf tin that's lined with parchment then greased and floured, and bake at 160°C (320°F) for 40 minutes.

Step 9

- Allow the cake to cool a little before gently unmolding from the tin, and place onto a cooling wire.

Step 10

- Let it cool for five minutes, then pierce with holes all over the cake for the syrup to enter.

Step 11

- Slowly pour all over with the lemon syrup.