Step 1

Preheat an oven to 170C. Line a 22cm cake tin with baking paper.

Step 2

Beat the butter and sugar until light and fluffy. Add the eggs one at a time.

Step 3

Stir in the yoghurt, lemon, flour and baking soda, combining well. Pour the batter into the cake tin. Bake for 50 minutes or until a skewer comes out clean.

Step 4

While the cake cooks, make the syrup. Place sugar and lemon juice in a small pot. Slowly bring to a simmer, stirring occasionally. Simmer for 5 minutes. Pour over the cake while it is hot and leave it in the tin to cool.

Step 5

Serve with extra greek yoghurt.