200g Unsalted butter, softened
250g Caster sugar
2 Large Eggs
200g Lemon yoghurt
300g Plain Flour
3 level tsp Baking powder
1 tsp lemon extract
3 tbsp sugar strands/sprinkles
Method
Butter and line the base of a 20cm round, 18cm square or 2lb loaf tin with non-stick baking parchment, held in place with a little butter.
If using a loaf tin, take three times the length of the tin in aluminium foil, fold the upper and lower thirds inwards, producing one very long narrow foil collar. Carefully bend the foil so it sits upright and tight against the inside of the loaf tin and pinch the join together so it does not split.
Cream the butter and sugar until light and fluffy, add the eggs, one at a time and beat well till combined using an electric whisk.
Beat in the yogurt and lemon extract in until it vanishes into the mixture, then sift the flour and baking powder together and beat this through.
Spoon mixture into the tin, heat the oven to 180°C (160°C fan-assisted) and bake for 45 minutes (shallow cake) to an hour (deep loaf tin with a collar) or until a skewer inserted comes out clean.
Top with a white chocolate frosting. (this is enough for the loaf cake double for square and round cake)
50g butter, softened
100g icing sugar
100g white chocolate melted.
beat together the butter and icing sugar until all light and fluffy, pour in the cooled white chocolate (so not to curdle the butter cream.)
Spread over the cooled cake and top with more sprinkles.
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