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Pre-heat oven to 160ºC (140ºC fan). Grease and line a 900g loaf tin with baking paper.
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In a large bowl, with an electric whisk, beat together the butter and sugar until light and fluffy.
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Gradually beat in the eggs, with the finely grated zest of two lemons and the juice of ½ a lemon.
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Fold the flour and ground almonds and the natural yoghurt into the mixture and then spoon into the loaf tin.
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Bake for 40-50 mins until cake tester comes out clean. Leave to cool.
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For the icing, use the other half of the lemon juice and mix with icing sugar and water to create a paste and drizzle over the cake!