Yogurt cake with honey syrup 

I bake this quantity in smaller pans 

This is absolutely delicious, a family favourite. My recipe is on a scrap of paper daubed with ‘who knows what’ from repeated use. It’s a winner.
Ingredients
200g butter softener
220g caster sugar
1 lemon, rind finely grated
3 eggs
260g plain Greek-style yogurt
300g SR flour

Honey syrup
160ml water
75g  sugar
80ml honey
1 cinnamon stick
Rind of two lemons removed with peeler in strips

Method
Preheat oven to 180C. Grease a 22cm springform pan.
Beat butter, sugar and lemon rind until pale and creamy.  Add eggs one at a time beating after each addition. Fold in the yogurt alternately with the flour in two batches until just combined.
Spoon mixture into pan and smooth with back of spoon. Bake for 50 mins or until cooked when tested with a skewer.
Meanwhile to make the syrup, combine ingredients in a medium saucepan and stir over medium heat until sugar is dissolved. Simmer for 10 mins.
Remove cake from oven, pour over hot syrup and arrange rind on top. Set aside for 10 mins.
Remove cake from pan and transfer to wire rack.
Serve warm or at room temperature with a dollop of thick cream or Greek-style yogurt on the side.

Chooks note: this can be made in small pans also and frozen along with serving size quantities of the syrup. Simply blitz in microwave when ready to serve.
I haven’t tried this but try substituting some of the flour with almond meal or spelt flour for a denser cake. 
Freeze the lemon juice for other dishes.