Greek lemon yoghurt cake

1. Preheat oven to 180 C. Lightly grease 20c, cake tin

2. Cream butter and 200g sugar well together until light and fluffy

3. Add eggs and lemon zest and mix thoroughly.

4. Sift flour, salt, bicarbonate of soda, baking powder and vanilla extract together.

5. Add butter mixture alternating with yoghurt, fold in nuts.

6. Spoon batter into cake tin and bake until cooked, about 1 hour

7. Mix lemon juice, remaining sugar, water and lemon peel in small pot. Stir over high heat until sugar has dissolved and mixture is a bit syrupy.

8. Once cake is cooked, immediately pour over the warm syrup and allow to cool.