• Preheat the oven to 200℃/180℃ Fan/400℉.
• Mix the dry ingredients 270 g (2¼ cups) self-raising flour, 1 tsp baking powder and 125 g (½ cup) caster sugar in a large bowl.
  
• In a medium bowl or meauring jug mix together the wet ingredients, 60 g (3 tbsp) yogurt, 100 ml (¼ cup) vegetable oil and 150 ml (¾ cup) cold water.
  
• Put 100 g (½ cup) blackcurrants in a small bowl (set aside 25g (¼ cup) blackcurrants) If using fresh blackcurrants then add a teaspoon of water and swirl around. Add the extra 1 tablespoon of self-raising flour and coat the blackcurrants. If you are using frozen blackcurrants the flour will stick to them without the water.
  
• Pour the wet mixure into the dry mixture and combine with a metal spoon or spatula until just combined. Do not over mix.
  
• Fold the flour coated blackcurrants into the cake mixture.
  
• Spoon the cake mixture into a lined 900 g (2lb) loaf tin (pan). Scatter the remaining 25 g (¼ cup) of blackcurrants over the cake and press gently into the top of the cake mix.
  
• Bake for 55 minutes or until a skewer inserted into the cake comes out without any cake mix on it.
  
• Leave the loaf cake in the tin for 5 minutes then remove and place on a cooling rack until completely cold.
  

For the icing (frosting)

• Sift 80 g (½ cup) icing (confectioners) sugar into a small bowl.
  
• Add 2 tbsp lemon juice and mix until smooth.
  
• Use a spoon to drizzle the icing in zig-zags across the top of the loaf cake allowing it to drip down the sides. Leave for 30 minutes for the icing to set.
  
• Serve in slices for breakfast, with coffee or tea. Or serve with Greek yogurt or ice cream and Blackcurrant Compote.