Ingredients:
150g plain flour
2 tsp baking powder
A pinch of salt
1 lemon zest
200g caster sugar
50g Almonds (grounded)
3 medium eggs
125ml greek yogurt
125ml mild olive oil

Extras: Lemon Glaze
125g icing sugar (sifted)
1 lemon zest
1-2 tbsp greek yogurt


Method:
Step 1: Preheat the oven to 180˚C. Begin to sift the plain flour, baking powder, salt, and ground almonds into a large bowl. Next, stir in the sugar, lemon zest, and then make a well in the center.

Step 2: In a separate bowl, combine the eggs, yogurt, and oil and beat until fully combined and smooth. Pour this into the well and begin to beat with a wooden spoon until thoroughly combined.

Step 3: Next, scrape the mixture into your baking tin (loaf tin, greased with butter and lined with some baking paper) and bake in the heated oven for about 55-60minutes. To check that it is cooked through, stick a skewer into the center and once it comes out clean it is done.

Step 4: To make the lemon glaze, sift the icing sugar into a bowl, mix in the lemon zest, and then the yogurt. Using a whisk, whisk together until a smooth, shiny glaze is formed.

Step 5: As soon as the cake is ready, remove it from the oven and allow it to cool in the tin for 5 minutes, then remove and place onto a cooling rack.

Step 6: Pour the glaze over the cake making sure to cover it all, allow it to cool down and for the glaze to set. Serve and enjoy!