Butter Free Lemon Drizzle Cake

Directions

1. Whisk the eggs with the sugar, followed by the vanilla and oil.
2. Sift in the flour, baking powder and soda.
3. Mix in the lemon juice and zest. Fold in the yogurt.
4. Pour into a lined tin and bake at 180 degrees C for 30 minutes until lightly golden.
5. Meanwhile, sift the icing sugar into a bowl, then whisk in the lemon juice to create the icing.
6. Allow the cake to cool for at least 10 minutes before drizzling on the icing, then cool completely if possible before cutting into slices.