Ingredients:
• 250g butter
• 1 tbsp grated lemon rind
• 1 ¼ cups castor sugar 
• 3 eggs
• 3/4 cup EASIYO yogurt 
• 1 cup self raising flour
• 1/2 cup plain flour


Lemon Syrup:
• 1/3 cup lemon juice
• 1/4 cup sugar


Method:
Cream the butter, lemon rind and sugar until light and fluffy.
Beat in eggs one at a time.
Stir in yogurt, then sifted flours and mix until smooth.
Pour into greased 20cm ring or baba tin.

Cook in a preheated oven 180 °C for 30 minutes or until a cake skewer is removed clean.
Cool in tin 5 minutes.
Turn onto wipe rack and pour hot syrup evenly over hot cake.

Syrup:
Combine the lemon juice and sugar in pan, stir over heat until the sugar has dissolved.
Bring to the boil.