Instructions: Remove the zest from 1 lemon.

lightly grease and baseline a 900g loaf tin.

Process the butter in a food processor until soft.

Add the lemon zest 200g sugar the flour baking powder egg milk yogurt and poppy seeds.

Process until smooth.

Turn the mixture into the tin; level the top.

Bake on the grid shelf on the floor of the roasting oven for 7 to 10 minutes until golden then place the cold plain shelf on the second runners and cook for a further 35 to 40 minutes.

Bake on the grid shelf on the floor of the bakingoven for 55 minutes to 1 hour until golden.

Place the cold plain shelf above if it is suffciently brown after 40 minutes.

Cool in the tin for 10 minutes.

For the syrup squeeze the juice from the lemon with zest removed plus 1 more lemon.

Thinly slice the third lemon.

Place together in a pan with remaining sugar and 150ml water.

Bring to the boil bubble for 4 to 5 minutes on the simmering plate or until syrupy. Remove from the heat.

Cover and place on the floor of the simmering oven until the cake is cooked.

Loosen the sides of the cake with a knife and turn out onto a plate.

Using a cocktail stick pierce cake in several places.

Spoon the syrup and lemon slices over.

This lemon cake is deliciously light and lemony and very low in fat making it ideal for anyone watching their weight.

Makes 12 slices

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