350g self-raising flour
1 tsp baking powder
250g caster sugar
250ml natural yoghurt
250ml sunflower oil
Zest of 2 lemons
5 large eggs
1 punnet raspberries
For lemon drizzle:
200g icing sugar
Juice of 2 lemons
Preheat oven to 170 degrees/gas 3
Line 23cmx32cm tin
Sieve flour and baking powder into large bowl and make a well in the centre
In another bowl whisk the sugar, oil, lemon zest, yoghurt and eggs.
Pour this into the well in the flour mix and stir.
Pour mix into lined tin and dot with raspberries
Bake in middle of oven for 50 mins until golden brown
Turn out onto wire rack and allow to cool completely before icing
Whisk together the drizzle ingredients and spread over the top of the cooled cake.