sorry i had to (for the lemon & pistachio cake): - 220ml (just under 1 cup) olive oil - 2 heaped tbsp greek yogurt - zest of 3 lemons - juice of 1/2 a lemon - 220g caster sugar - 4 eggs - 275g self-raising flour - 2tsp baking powder - 90g pistachios, finely chopped (for the lemon drizzle): - 100g icing sugar (powdered sugar) - juice of 2 lemons (to serve): - full fat greek yogurt / cream / crème fraiche method: 1. begin by whisking the olive oil, yogurt, lemon zest, lemon juice, sugar, eggs, flour and baking powder in a large bowl until thoroughly combined and smooth. 2. add in the chopped pistachios and stir through until evenly distributed. 3. pour the batter into a lined 900g loaf tin and bake for 1hr at 170c. 4. check after 50 minutes by poking a skewer all the way through the cake - if it comes out clean, it’s ready! if not, leave to bake. if it’s browning too quickly, you can loosely cover the cake with some foil whilst it bakes! 5. meanwhile, prepare the drizzle by mixing the icing sugar and lemon juice in a small bowl until you form a smooth syrup. 6. once the cake has baked, remove from the oven and poke all over using a thin skewer. make sure you poke at different depths to ensure the drizzle is evenly distributed! 7. carefully pour the lemon drizzle all over so that the cake is evenly soaked. 8. leave the cake to sit in the tin for at least 15 minutes before removing. 9. carefully lift the cake from the tin and peel away the paper. 10. serve into thick slices and top with either a dollop of yogurt, cream or crème fraiche…or just leave as it is! enjoy xxx💛 #EasyRecipes #chic #lemon #cake #yogurt - @helentaylorrr