150 gms hung curd/greek yogurt
1/2 cup white fine sugar
1/4 cup light brown sugar (you can use all white sugar. I ran out of white but I think next time I will use all brown)
2 large eggs room temperature
1/2 cup refined oil (I used rice bran oil. You can use any neutral tasting oil you like)
1 1/2 tbsp lemon extract (it is important not to use lemon juice or lemon oil here as the taste and texture might change)
2 tbsp lemon zest (it is a daunting task and the easiest shortcut is to thinly peel the outer lemon cover and grind it to as fine a powder as possible)
1 1/2 cup maida/all purpose flour (I used cake flour)
1/2 tsp salt
2 tsp baking powder (I used 1 tsp double acting baking powder)
For the frosting
90 gms icing sugar
1 tbsp lemon juice
Few drops of water, if required
Pre-heat the oven at 175 degree celcius and grease a 8" baking pan and line it with parchment paper.
Sift the flour, salt, and baking powder and keep aside.
Beat the sugar, eggs, and greek/hung yogurt till smooth and creamy. Add the oil while still whipping. The mixture should now be getting thicker and creamier. Follow this up with the lemon extract and lemon zest. Finally, add the flour in three batches, mixing well after each addition. Do not overmix though. Pour the batter into the prepared pan and bake in the pre-heated oven for 30-35 minutes or until done when a toothpick inserted comes out clean.
Remove from the oven and let it cool in the pan for ten minutes and then cool on a wire rack completely.
Once the cake has cooled down, take the icing sugar and the lemon juice and mix well. The mixture will resemble a thick creamy paste. You can add a few drops of water to it to slightly dilute it (remember, just a few drops!). Drizzle this on top of the cooled cake and let it set. It's okay if some of it drips down the sides. That's the lemon drizzle look!! Serve and enjoy it with your cuppa!