Preheat the oven to 170 deg fan assisted. Grease and line 2 x 1lb loaf tins with baking parchment or cake liners.
Using an electric mixer. Beat together the butter and sugar until light and fluffy.
Gradually add the eggs, one at a time. Adding a little flour between each one to help prevent curdling. Mix until well combined.
Add the remaining flour and mix until well combined.
Add the yogurt. Mix until well combined
Add the Lemon zest. Using a wooden spoon or spatula and not the electric mixer. Mix until well combined.
Bake in the centre of the oven for 40 – 45 + mins. Or until baked, testing the centre of each cake with a skewer until it comes out clean.
Leave in the tins to cool. Do not turn them out at this stage.
While the cakes are cooling. Make the syrup
Gently warm to sugar, zest, and lemon juice in a small pan until the sugar has dissolved.
While the cakes are still slightly warm, spoon the syrup over each loaf. Leaving them in the tins allows for any syrup to soak through the cakes rather than pour over the sides. Leave the cakes in the tins to cool completely.
Fondant Icing Topping
Mix together the icing sugar and lemon juice a little at a time, until you have a thick spreadable, but not runny, fondant paste. Add the lemon zest and mix well.
Spread the fondant evenly over the top of each cake. Leave to set before serving.
These 1lb loaf cakes will keep in an airtight container for a few days.
You will need a total of 3 lemons to make this recipe
If you don’t have enough lemon juice to make the fondant icing topping.Or if you want to reduce the Lemon flavour in the cake as a whole. Use cooled preboiled water instead.
Although I haven’t tried this yet, you could substitute the Lemons for Oranges. However, you may need to adjust the amount of Orange juice and zest.