Clover Bliss Double Cream Yoghurt Strawberries & Cream Cake

3 free range eggs
1 cup caster sugar
1t vanilla paste
1 lemon, zested and juiced
2 cups self raising flour
1 Cup of Clover Bliss Double Cream Yoghurt - Strawberries & Cream
1/2 cup canola oil

For the drizzle
2 cups ripe strawberries
3T icing sugar
1t vanila paste
1/4 cup of water

Cream your eggs and butter together until pale and fluffy before adding the vanilla paste. Add the lemon zest and juice. Mix through with the flour, yoghurt and oil. Pour the batter into a prepared cake tin and bake in an oven preheated to 180C for 40 - 45 minutes or until a cake tester comes out clean after testing.
While the cake is cooking prepare the drizzle
Heat the strawberries, icing sugar, vanilla and water together until the strawberries are soft. Blend together using a hand blender until smooth.
Pour the drizzle over the still warm cake before serving.