2 ¼ cups plain flour
1½ cups caster sugar
2 teaspoons baking powder
230 grams butter, very soft but not melted
finely grated zest 2 large lemons and 1 orange
2 tablespoons lemon juice
4 tablespoons plain yoghurt
4 eggs, size 7 (large)
1 tablespoon raw sugar
warm apricot jam for glazing
Grease a 6 cup capacity loaf tin and fully line with baking paper
Preheat the oven to 160°C fan bake.
Cake: Place all of the ingredients in a food processor and process until well mixed but don’t over-work the batter or the cake will be very dense.
Spoon into the loaf tin and smooth the top.
To finish: Slice the lemon lengthways through the stem then cut into thin half-moons.
Lay the slices, slightly overlapping, along the centre of the loaf then sprinkle over the sugar.
Bake for about 65 minutes or until a skewer inserted into the centre comes out clean.
Brush the lemons with warm apricot jam for a glossy finish.
Leave the cake to cool completely in the tin. Makes 1 loaf and it will keep in an airtight container for 3–4 days.