Lemon Yoghurt Tea Cake

Yoghurt makes this cake extra light, and the pinch of salt is necessary to bring out the flavour. Limoncello is the Scicilian Lemon liquor, which I used so that the cake keeps moist and soft for a bit longer.  I haven't finished writing the recipe and half of it is already gone!

150g Butter
240g Caster Sugar
375g Self Raising Flour
4 eggs
Pinch Salt
Juice of 1 lemon
Grated Rind of 1 lemon
150g Plain Greek Yoghurt
1 tbsp honey
1 tbsp Limoncello
Icing sugar for dusting

Pre heat oven to 180c. Butter a 22cm round cake tin.  In a food mixer, cream butter and sugar till pale and fluffy, add eggs one at a time. Reduce speed to slow, add sifted flour, salt, yoghurt, grated rind, honey, lemon juice and limoncello and mix till combined.  Turn speed to medium high and mix for further 1 minute.  Pour cake mixture into buttered cake tin and bake for 40 minutes or until skewer comes out clean when tested. Turn to cool on wire rack. Serve dusted with icing sugar.