Lemon Drizzle Cake

Step 1: Cream butter, lemon zest and the sugar until they are light and fluffy and then add the eggs one at a time, beating well before the next egg is added.

Step 2: Sift together the flour and baking powder.

Step 3: Add the lemon juice, yoghurt and the sifted flour to the main mixture and lightly mix together.

Step 4: Turn into a 20cm to 22cm tin which has been greased and the bottom lined with a piece of greaseproof paper.

Step 5: Bake in a 160C preheated oven for 30 to 40 minutes or until the cake is form to the touch.

Step 6: Meanwhile combine the sugar, rind and juice in a small saucepan.

Step 7: When the cake is cooked remove from the oven and allow to site for 1 minute and then turn the cake out on to a cake cooler.

Step 8: Move to a serving plate while still warm and pour on the syrup a little at a time, being sure to take syrup to up to the edges.

Step 9: As an optional extra you could served with some glaced lemon strips.