Lemon Drizzle Loaf
Preheat your oven to 180C/160C Fan. Grease a 900g/2lb loaf tin with oil and line the base with baking paper.
Finely zest the lemons into a large bowl. Add the flour, 200g sugar, eggs, yogurt and oil along with a big pinch of salt and whisk to a smooth cake batter.
Scrape into the loaf tin; smooth out the top. Bake in the centre of the oven for 35-40 minutes until the cake is well risen, deep golden brown and a skewer or a knife inserted into the centre comes out clean.
Drizzle time. While the cake is still warm juice 1 lemon into a bowl. Stir in the remaining caster sugar then spoon over the top of the loaf cake. Leave the icing to set whilst the cake completely cools then grab yourself a cuppa and cut a slice.
Will keep for up to 5 days in a container out of the fridge.