Instructions

1. Preheat the oven to 180°C or 350°F and grease a bundt tin with baking spray. Make sure that your baking tray or rack is correctly positioned in the oven – I position mine one level below centre so that the cake tin itself is centered in the oven. 
2. Using a handheld or stand mixer, cream the butter, sugar and lemon zest together until light and fluffy – usually 1-2 minutes is good!
3. Add the eggs and mix well. 
4. Now add the milk, yoghurt, lemon juice and vanilla essence and give that a quick mix. 
5. Add in the salt, baking powder and cornstarch and mix until well combined. 
6. Lastly, add the flour, one cup at a time and mix until well combined before adding the next cup. 
7. Add the batter to your greased bundt tin, use a spoon to move the batter to ensure it is evenly distributed. 
8. Bake for 50-55 minutes until a wooden skewer inserted into the centre of the cake, comes out clean. 
9. Allow the cake to cool in the tin until the tin is no longer hot to the touch. Once cooled sufficiently, place a rack on top of the tin and carefully turn the tin over to release the cake onto the cooling rack.  
10. Allow to cool completely before icing.
11. To make the icing, simply mix all the ingredients together until the consistency is smooth. Drizzle over the cake and then sprinkle lemon zest and place dried pieces of lemon on top.