This yoghurt-based loaf cake is a perfect light bake. Lovely with a sour cream lemon icing but it works equally well as a drizzle cake or just a sponge.
140ml vegetable oil
300ml plain or lemon flavoured natural yoghurt
3 large Clarence Court eggs 1 teaspoon almond essence
A few sprigs of fresh thyme or lemon thyme
280g self-raising flour, sifted
1⁄2 teaspoon bicarbonate of soda
240g caster sugar
2 tablespoons runny honey
Zest of 6 lemons
200g full fat cream cheese
150g icing sugar, sifted
50g sour cream
Pre-heat the oven to 165c/ 325f / gas mark 3.
Grease and line a 1.5 litre (2 lb.) loaf tin with baking parchment. NOTE (loaf tins differ in surface area, this recipe is for a high sided, traditional angled tin. As long as the raw mixture comes up 3⁄4 of the way up the tin you’ll get a good even rise when baked.)
Place the oil, yoghurt, eggs, essence and few finely chopped thyme leaves into a mixing bowl and mix well until combined. Stir in the flour, bicarb and sugar until well combined then add the honey and the zest of 4 lemons.
Spoon the mixture into the tin and place in the oven, bake for 45 minutes or until risen and golden. Insert a skewer into the centre, if it comes out clean the cake is ready, if not return the cake to the oven for a further 5
Once cooked, allow to cool in the tin on a cooling rack for 45 minutes then remove from the tin and cool completely. Meanwhile make the icing. Beat the cream cheese and icing sugar together until smooth, stir in the sour cream a little at a time and zest of 1 lemon until smooth and spreadable. Transfer to a small bowl and place in the fridge until needed.
When ready to assemble, place the cake on a board. Top with the chilled frosting, scatter over a few thyme leaves and the remaining lemon zest. Slice and serve.