Step 1: Prepare the Cake Tin

• Preheat the oven: Set your oven to 180°C (160°C fan)/350°F/gas mark 4.
• Prepare the tin: Grease and line a 23cm round cake tin with baking parchment.

Step 2: Make the Cake Batter

• Cream the butter and sugar: In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy using an electric mixer.
• Add the eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each egg is fully incorporated before adding the next.
• Fold in the dry ingredients: Sift the self-raising flour and baking powder into the mixture and gently fold it in using a spatula.
• Add the yoghurt: Stir in the natural yoghurt and lemon zest (if using) to create a smooth, slightly thick batter.

Step 3: Bake the Cake

• Pour the batter into the tin: Spoon the batter into the prepared cake tin, smoothing the top with a spatula.
• Bake: Place the tin in the preheated oven and bake for 30-35 minutes, or until the cake is golden and a skewer inserted into the center comes out clean.
• Cool the cake: Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

Step 4: Make the Optional Lemon Icing

• Prepare the icing: In a small bowl, mix the icing sugar with lemon juice until smooth and pourable. Adjust the lemon juice to achieve your desired consistency.
• Drizzle over the cake: Once the cake has cooled, drizzle the icing over the top for a sweet, tangy finish.