Lemon Drizzle Bundt Cake

I'm not a big sweet tooth so this zesty cake really hits the spot with a cuppa. 

Ingredients

• 3/4 cup olive oil
• 2 eggs
• 1 tbs finely grated lemon zest
• 1/4 cup lemon juice
• 1 cup Greek yoghurt
• 1 1/2 cups brown sugar
• 2 cups self raising flour

Icing

• 1 cup icing sugar
• 1 tbs lemon juice
• 1 tbs boiling water

Method

1. Preheat fan forced oven to 160°C. Grease a bundt tin, I really like the silicon ones if you have the option. Place the oil, eggs, lemon zest & juice, yoghurt and sugar in a large bowl and whisk to combine. Add the flour and whisk until smooth. Pour into the tin and bake for 50–55 minutes or until a skewer comes out clean when inserted into the middle of the cake. Allow to cool in the tin for 5 minutes.
2. To make the icing, sift the sugar into a medium bowl. Add the lemon juice and water and mix to combine.
3. Carefully turn the cake out onto a plate. While the cake is still hot, spoon over the lemon icing. I have sprinkled mine with thyme leaves but extra lemon zest or basil leaves would also be perfect. Allow to set for 10 minutes before slicing to serve.