Lemon yoghurt cake

I've baked this cake twice. I like the lemony and yoghurty taste.
I've not made the syrup because I do not like too sweet cakes.

125g unsalted butter
1 cup caster sugar
2 eggs, lightly beaten
1 cup plain low fat yoghurt
1/4 cup lemon juice
1 tbsp grated lemon zest
2 1/2 cups self raising flour
1/2 tsp bicarbonate of soda
For syrup
1/3 cup sugar
2 tbsp lemon zest, julienned
1/4 cup lemon juice
1/3 cup water
For serving
1 cup plain low fat yoghurt (optional)

1. Preheat oven to 180C. Oil a 23 cm cake tin.
2. Beat the butter and 1 cup of the sugar in a large bowl until light and creamy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the yoghurt, 1/4 cup of lemon juice, lemon zest, flour and bicarbonate of soda.
4. Spoon the mixture into the tin and bake for 45 minutes or until baked.

5. Combine 1/3 cup sugar, lemon juice and 1/2 cup water in a saucepan. Cook, stirring over low heat until the sugar has dissolved, then add the julienned lemon zest and simmer for 4 minutes.

6. Remove the cake from the oven and pour the zest and syrup over the top while the cake is hot and still in the tin. Let the cake stand for at least 5 minutes before serving in slices and some extra yoghurt, if desired.