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.