Now, I absolutely love using yoghurt in my baking - it helps create that perfectly light yet beautifully moist crumb.

I’ve also used it in the frosting, along with a little cream cheese. The result is a light, tangy topping that keeps the cake wonderfully tender and moist in the fridge for up to five days.

This cake is fresh, zingy, and full of bright flavour - definitely worth giving a go.