1.

Preheat oven to 180°C. Grease a 20cm ring cake pan with the melted butter or margarine.

2.

Finely grate the lemon rind, then juice the fruit. Measure 2 tbs of the lemon juice and reserve for the syrup. Use electric beaters to beat butter and 100g of the sugar in a bowl until pale and creamy.

3.

Add eggs, one at a time, beating well after each addition. Add yoghurt and reserved rind. Beat until combined.

4.

Gently fold in the sifted flour with a large metal spoon until combined. Spoon the mixture into the prepared cake pan and smooth the surface. Bake in pre-heated oven for 20-25 minutes or until a skewer inserted into the centre comes out dean. Remove from oven and place cake pan on a wire rack.

5.

Meanwhile, to make the syrup, combine the reserved 2 tbs of lemon juice and remaining 50g caster sugar in a small saucepan. Stir over medium heat until sugar dissolves. Bring to the boil and simmer over medium to low heat for 2-3 minutes or until slightly thickened.

6.

Pour the hot lemon syrup over warm cake and then cool the cake in the pan. To serve, turn the cake onto a serving plate and remove the cake pan.