• 350g self-raising flour
  • 1 tsp baking powder
  • 250g caster sugar
  • Zest of two lemons
  • 250ml natural yoghurt
  • 5 large eggs
  • 250ml sunflower oil
  • 1 punnet raspberries

For the Lemon Drizzle:

  • 200g icing sugar
  • Juice of 2 lemons


  1. Preheat the oven to 170ºC/Gas 3.
  2. Line a 23cm x 32cm tin.
  3. Sieve the flour and baking powder into a large bowl. Make a well in the centre.
  4. In another bowl, whisk the sugar, oil, lemon zest, yoghurt and eggs. Pour this into the well in the flour mixture and stir.
  5. Pour the mixture into the lined tin, and dot the raspberries over the top.
  6. Bake on the middle rack of the oven for 50 minutes, until golden brown.
  7. Turn out on to a wire rack and allow to cool completely before icing.
  8. Whisk together the drizzle ingredients and spread over the top of the cooled cake.