yoghurt cake with syrup

- 185g unsalted butter, softened
- 1 cup caster sugar
- 5 eggs, separated                                   
- 1 cup greek style yoghurt
- 2 teaspoons lemon zest
- 1/2 teaspoon vanilla extract
- 2 1/4 cups plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon bi carb soda

SYRUP:
- 1 cup caster sugar
- 1 cinnamon stick
- 4 cm strip of lemon zest
- 1 tablespoon lemon juice

1. Preheat oven to 180 degrees celcius and prepare a cake tin.

2. In a bowl, beat the butter and sugar together until creamy. Add the egg yolks gradually. Stir in the yoghurt, lemon zest, baking powder and bi carb soda.

3. Whisk the egg whites in a clean, dry bowl until stiff peaks form, and fold into the cake mixture.

4. Spoon into prepared tin and bake for 50 minutes or until a skewer comes out clean. Allow to cool.

5. FOR THE SYRUP:
Place the sugar and cinnamon stick in a saucepan along with 3/4 cup of water. Stir over medium heat until the sugar has dissolved. Bring to the boil, add the zest and juice, then reduce the heat and simmer 5-6 minutes. Strain.

6. Pour syrup over cooled cake.