1 cup plain Greek yogurt
1 cup sugar
1 teaspoon vanilla essence
3 eggs, slightly beaten
Zest and juice of 1 lemon
½ cup vegetable oil
1½ cups self-raising flour
½ teaspoon salt
1 teaspoon baking powder
⅓ cup lemon juice
⅓ cup sugar
Whisk yoghurt, sugar, essence, eggs, lemon zest and juice in a bowl.
Add the vegetable oil and whisk again well.
In another bowl, stir together the sifted flour, salt and baking powder. Add this to the wet ingredients. Stir to blend.
Place in greased cake tin and bake at 180°C for approximately 40 minutes. Allow to cool.
Dissolve lemon juice and sugar in a pot over low heat, stirring until sugar has dissolved.
Pour syrup over cake.
You can use extra lemon slices to decorate the top of the cake. This is nice with ice-cream.