This delicious, moist cake is perfect served warm from the oven with a little cream on the side.
125g butter, softened
250g caster sugar
2 large eggs
1 cup yoghurt
1 tsp pure vanilla extract
zest 2 oranges
3 tbsp orange juice
400g self raising flour
½ tsp bicarb soda
icing:
zest and juice of 1 orange
1 ½ cups icing sugar
Preheat oven to 180C.
Grease and line a 23cm cake tin with removable base.
Cream butter and sugar in an electric mixer until light and fluffy. Add eggs, one at a time and continue to mix until combined. Add yoghurt, vanilla, orange zest and juice and mix. Sift flour and bicarb and gently fold through.
Place mixture in cake tin and smooth the surface. The mixture will be quite firm.
Bake for 45 minutes, or until cake is cooked through.
Allow to cool, then remove from tin.
To make icing, mix orange juice and zest with icing sugar until smooth. Drizzle over cooled cake.