Step 1

Preheat the oven to 180C / 350F. Line and grease an 8″ or 20cm cake pan.

Step 2

In a medium sized mixing bowl add the eggs and sugar. Use a hand mixer or whisk to beat the ingredients together until it reaches the ribbon stage. This is when the mixture falls in ribbons on the surface

Step 3

Zest two lemons and juice one. Add it to the mixing bowl along with the oil and yoghurt. Whisk the mixture together for a minute until everything is well combined

Step 4

Add the dry ingredients, the flour, baking powder and salt to the bowl and fold the lemon yoghurt cake batter together until just combined, being careful not to over mix

Step 5

Pour the batter into a lined and greased 8″ or 20cm cake pan. Place the oven for about 40-45 minutes or until golden brown and a cake tester inserted into the middle comes out clean.

Step 6

When the cake has fully baked remove it from the oven. Before it cool take a skewer and poke holes all over the cake.

Step 7

Slowly pour the hot lemon syrup over the cake, giving it time to sink in before adding more.

Step 8

Leave the cake to fully cool in the cake pan before serving.

Step 9

While the cake is baking prepare the lemon Syrup. Add the lemon juice and sugar to a small saucepan.

Step 10

Heat over medium heat, stirring occasionally for about 2-3 minutes or until the sugar has fully dissolved