This is my most asked-for cake recipe. Not only is it my favourite cake to make, it is also my favourite cake to eat. Almost anyone who has ever tasted it has asked for the recipe—because it’s just that good. And as a bonus, no mixer required!

So what are you waiting for? Go bake!

INGREDIENTS (makes 2 cakes):

• Nonstick vegetable oil spray
• 375 g (3 cups) plain flour
• 4 teaspoons baking powder
• 1 1/2 teaspoon salt
• 400 g (2 cup) sugar
• 2 tablespoons finely grated lemon zest
• 365 g (1 1/2 cup) plain soya yogurt
• 235 g (1 cup) vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract

Lemon Icing:

• 250 g (1 cup) icing (confectioners) sugar
• 3-6 tablespoons fresh lemon juice

METHOD:

1. Preheat the oven to 180°C (350°F). Line two loaf tins with baking paper and lightly spray with nonstick vegetable oil spray.
2. Whisk the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
3. Rub zest into sugar: In a separate bowl, rub the lemon zest into the sugar until it resembles wet sand—this helps the citrus flavour carry through the cake. Add the citrus sugar to the dry ingredients along with the yogurt, oil, eggs, and vanilla extract.
4. Combine: Whisk everything together until smooth. Fold gently until no dry patches or streaks of sugar remain. Do not overmix.
5. Divide and bake: Pour the batter evenly into the prepared loaf tins and smooth the tops. Bake for 45–55 minutes, or until the tops are golden brown and a knife inserted into the centre comes out with just a few moist crumbs.
6. Cool the cakes: Let the cakes cool in the tins on a wire rack for 15 minutes. Invert onto the rack and allow to cool completely before icing.

For lemon Icing:

1. Sift the sugar: Place the icing sugar in a medium bowl and sift to remove any lumps.
2. Add lemon juice: Add the lemon juice 1 tablespoon at a time, mixing well between each addition.
3. Adjust consistency: Continue adding lemon juice until the icing reaches a thick, glue-like consistency that is still pourable.
4. Ice the cake: Pour the icing over one cooled cake and use the back of a spoon to spread it evenly over the top.

MAKE AHEAD:

Iced cake will keep for up to 3 days at room temperature in an airtight container. The un-iced cake can be wrapped well in plastic wrap and frozen for up to 1 month.