Skyr Cake

Method

Preheat the oven to 180C and grease a 20cm round cake tin. Cream together the butter and caster sugar until pale and fluffy, approximately three to four minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the butter mixture in two batches, alternating with the skyr and vanilla extract, until just combined. Pour the batter into the prepared tin and bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack. Once completely cooled, make a glaze by mixing the icing sugar with lemon juice and spread over the top of the cake.