1

Preheat oven to 180°C.. Lightly spray a 20cm round cake tin with oil. Line base and side with baking paper.

2

Sift flour, baking powder, bicarbonate soda and salt into a large bowl.

3

Whisk yoghurt and lemon juice in a jug until smooth.

4

Use an electric beater to beat spread, sugar and lemon rind in a large bowl until light and fluffy. Beat in eggs, 1 at a time, until just combined. Spoon into prepared tin. Bake for 35 minutes or until a skewer inserted in the centre comes out clean.

5

Meanwhile, to make syrup, place lemon juice, sugar and lemon rind in a small saucepan with 1/4 cup( 60ml) water. Cook over medium heat, stirring, for 3 minutes or until sugar dissolves. Bring to the boil. Reduce heat and simmer for 5 minutes or until liquid is reduced by half.

6

Stand cake for 5 minutes in tin then turn onto a serving plate. Drizzle hot syrup over warm cake to serve.