Lemon Yoghurt Cake with Limoncello Whipped Cream and Candied Lemon Slices

My favourite type of cake is always a classic lemon drizzle, but I decided to give it a bit of a twist by using yoghurt in my recipe below. It adds a lovely sour tanginess to the sponge which compliments the sweetness and keeps the cake very light and moist, while everyone knows limoncello is simply one of the greatest things on earth.

1. Line and grease a cake tin. Mix 180g plain flour, 10g baking powder, 250g golden caster sugar and 2g sea salt in a large mixing bowl. In a separate bowl beat 150g eggs, 100g vegetable oil, the zest of a lemon and 225g greek yoghurt.
2. Add the wet ingredients to the dry ingredients and whisk until the batter is smooth and no lumps remain (don’t over mix). Pour into the cake tin and bake for 35-45 minutes at 170C fan. Keep checking the cake after 30 minutes and if it starts getting too brown put an empty baking tray on the rack above it.
3. Make the glaze for the sponge by mixing the juice of a lemon, 2 tbsp granulated sugar and 2 tbsp limoncello (or more if you fancy!) Once the cake is out of the oven and still warm, prick it all over with a cocktail stick and pour over the syrup glaze, allowing the sponge to absorb all that goodness.
4. Allow the cake to cool. For the whipped yoghurt cream, whisk 150g double cream and 60g icing sugar until it reaches soft peaks and fold through 250g greek yoghurt, the seeds from a vanilla pod and 2 tbsps limoncello.
5. Make the candied lemon slices by gently dissolving 50g granulated sugar in 150g of water in a saucepan over a low heat. Once dissolved, add thin slices from one lemon and simmer gently for 5 minutes. Remove the slices and place on a sheet of baking paper in a low oven at 80C fan for 30 minutes until dried out and slightly sticky to the touch. Allow to cool and dust with more granulated sugar.
7. Assemble the cake and enjoy with a compulsory cup of tea.