Lemon drizzle yoghurt cake

1.Grease a 14cm x 24cm loaf pan. Line base and sides with baking paper, extending paper 2cm above pan edges.

2.Beat butter, sugar and rind in a small bowl of an electric mixer until light and fluffy. Add eggs, one at a time, beating well between additions. Mixture will 
look curdled at this stage. Transfer to a large bowl.

3.Fold in combined sifted flours and yoghurt in two batches. Spoon into prepared pan. Smooth over top.

4.Cook in a moderately slow oven (160C) for 55 minutes, or until a skewer inserted into centre comes out clean. Stand in pan for 5 minutes. Invert onto a serving plate.

5.Using a skewer, pierce 
all over top of cake through 
to the base. Gradually spoon lemon drizzle over cake, allowing it to soak in and 
drip down sides. Stand 
for 10 minutes.

6.Serve cake warm or cold with extra yoghurt.

7.Meanwhile, make lemon drizzle. Remove rind from 
one of the lemons in long, 
thin strips using a zester. Squeeze juice from lemons. You will need 1/3 cup. Combine rind, juice and sugar in a small bowl. Stand for about 5 minutes, stirring occasionally, or until sugar has almost dissolved.