Cake
1 ⅔ cups self-raising flour
½ tsp bicarbonate of soda
1 cup natural yoghurt
1 cup Chelsea Caster Sugar
A good pinch of salt
125g butter, melted
2 extra-large eggs, lightly beaten
Grated rind of 1 lemon
2 Tbsp orange juice

Citrus Yoghurt Icing
1 ½ cups Chelsea Icing Sugar
1 Tbsp orange juice
1 Tbsp lemon juice
1 Tbsp natural yoghurt

Preheat oven to 180°C or 160°C fan-forced. Grease and line with baking paper a 20cm x 11cm loaf tin.
Sift flour and bicarbonate of soda into a bowl. In a food processor blend yoghurt, sugar and salt for 15 seconds. Add melted butter, eggs, sifted flour, rind and orange juice and blend for 30 seconds or until well combined.
Pour into prepared tin, bake 50mins or until a skewer inserted comes out clean. Turn out onto a cooling rack and cool fully before icing.

Icing: Sift icing sugar, add juice and yoghurt and mix until smooth. Drizzle over cake and decorate with orange rind strips (optional).