Julia Busuttil Nishimura’s simple lemon yoghurt cake

Preheat the oven to 160°C fan-forced (180°C conventional). Grease a 24cm bundt cake tin.

Finely zest the three lemons and juice two of them (you should have 100ml of juice). Reserve the third lemon for the icing. Set aside.

In a large bowl, whisk together the sugar and eggs until well combined. Add the extra virgin olive oil and whisk well, followed by the yoghurt. Add the lemon zest and juice and whisk to combine.

Add the flour and gently whisk until just combined. Pour the batter into the tin and bake in the preheated oven for 40-45 minutes or until a skewer comes out clean when tested. Allow to cool for 10 minutes in the tin, then invert onto a wire rack to finish cooling.

For the icing, whisk the icing sugar in a medium bowl with enough lemon juice from the reserved lemon to create a thick but pourable icing. Drizzle onto the cooled cake, top with thyme and allow to set before serving.