• Grease a 9 x 5-inch (23 cm x 12.5 cm) loaf pan. Line base and sides with parchment paper bringing the paper up and over the side of the pan so it’s easier to remove after cooking. Preheat oven to 350°F (180°C).
• Beat the butter, yogurt, honey & zest in a large bowl of an electric mixer until well combined.
• Beat the eggs & sugar in a medium bowl using an electric mixer until thick & creamy, this takes about 4 to 5 minutes & is best if you use a balloon whisk attachment.
• Fold the egg mixture into the butter mixture along with the flour; continue folding the ingredients until everything is well combined. Spread the mixture into the prepared pan. Bake in the preheated oven for about 40 minutes or until golden brown & a skewer comes out clean when inserted in the middle of the cake. Using a thin skewer, poke hole in the top of the cake, about 20 of them.

To make the lemon syrup:

• While the cake is cooking, heat & stir all the ingredients in a small saucepan over medium heat until the honey is dissolved. Simmer, uncovered, for about 5 minutes or until thickened slightly. Pour the hot syrup over hot cake; let stand in the pan until the cake is completely cool. Cuts into 10 to 12 slices to serve. Any leftovers can be frozen.