{Lemon Yoghurt Syrup Cake}

So heres the first recipe, I'm not really sure what to say but lets start with the fact that everyone loves this cake and I always get asked for the recipe, plus its easy, I've been baking it for a while so it seems a good place to start, I'm a bit nervous actually, silly really, but here goes my online recipe book.

...for the cake

125g butter softened
1 cup caster sugar

3 eggs

zest of one lemon

1 1/2 cups self raising flour

200g natural yoghurt

... for the syrup

1/3 cup water

3/4 cup caster sugar

strained juice of one lemon

Preheat oven to 180.  Cream butter and sugar until pale.  Beat in eggs one at a time (don't worry if it looks curdled).  Gently fold in lemon zest and flour, then add yoghurt stirring gently.  Use spatula to scrape batter into a lined 20cm square cake tin.  Bake for 30 - 40 minutes or until a skewer comes out clean.  

About five minutes before the cake is ready bring the water, sugar and lemon juice to the boil in a small saucepan, reduce heat and simmer for 5 minutes.  Remove cake from the oven and with a skewer poke about 20 holes in it, spoon over the lemon syrup so it soaks the cake evenly.  Allow it to cool in the tin.