Ingredients   

2 lemons, juiced and zested
3 eggs
1 cup brown sugar
1 ½ cup self-raising flour
1 cup plain yoghurt
½ cup olive oil

Lemon syrup

1/4 cup lemon juice
½ cup brown sugar
Zest of 1 lemon

Method   

Preheat oven to 180°C and grease a 20cm cake tin

Place eggs and sugar into a bowl and whisk until creamy. Add lemon juice and zest and whisk until combined

Sift in flour and mix in yoghurt and oil until smooth

Pour mixture into cake pan and bake for 45 minutes or until a skewer inserted comes out clean

Add lemon syrup ingredients to a saucepan, stir and place over a low heat. Simmer for 2-4 minutes or until sugar has dissolved and syrup thickened slightly

Using a knife or skewer, poke 8-10 holes in the cake and then pour syrup over the cake. Top with lemon zest and serve