We start by preheating the oven to 170℃, line an 8 inch loaf tin with baking spray and parchment paper.

In a mixing bowl add the milk, yogurt, baking powder, baking soda and stir together. The mixture will foam up and get frothy.

In another mixing bowl add the sugar and freshly grated lemon zest, rub it together between your fingers until the sugar is pale yellow in color. Add the room temperature butter and mix well with a rubber spatula. Beat for a minute until pale and creamy.

Add the frothy milk mixture and mix well. Add the flour, pinch of salt and lemon juice. Fold until smooth and combined. Pour the batter into the prepared loaf tin and bake for 40-42 minutes.

While it bakes make the syrup by heating the lime juice and castor sugar in a small sauce pot until bubbling and the sugar has dissolved. Take it off the heat add the lemon zest and set aside.

The cake should have risen, have a golden brown color and a life inserted into the center should come out clean. While the cake is still hot drizzle over the syrup and let it soak in the pan while it cools down.

Remove from the pan and slice. Serve with a dusting of icing sugar with some tea.