PREPARE: Heat the oven to 180C / 350F / Gas 4 and grease a 1.5 litre / 6-cup capacity Bundt pan or Guglhupf form.

BEAT THE EGGS: Using an electric mixer or a whisk, beat the eggs and icing sugar together for 3 minutes until light and foamy. The mixture should change colour to a pale yellow.

ADD THE WET INGREDIENTS: Add the oil, yoghurt, lemon juice, lemon zest and vanilla extract to the bowl and beat until well combined.

ADD THE DRY INGREDIENTS: Sift over the flour, baking powder and salt, then beat for 1 more minute, until the mixture is well combined and smooth.

BAKE: Pour into the prepared cake form and bake in the preheated oven for 40-45 minutes until risen and golden brown. Check to ensure the cake is done by inserting a skewer into the thickest part of the cake, it should come out clean, with maybe a crumb or two clinging to the skewer.

COOL THE CAKE: Remove from the oven, allow to cool in the cake form for 5 minutes, then turn out onto a rack to cool completely.

MAKE THE GLAZE: When the cake has completely cooled, make the glaze by whisking together the lemon juice and icing sugar / powdered sugar until thick and white - this takes a minute or two, don’t stop too early! If the glaze is too runny, add a little extra icing sugar until it reaches the desired thickness.

GLAZE AND ENJOY!: Drizzle over the cake, allow a minute or two to set, then serve.