Preheat the oven to 175c.

Cream together the butter, sugar and lemon zest until thick and fluffy.
Reduce the mixing speed to low and add the egg yolks, one at a time.
Ultimately, add the yoghurt and mix wellspring. Add the flour and salt to the batter
and mix to merged.

Beat the egg whites until stiff then fold into the batter mildly.

Pour the batter into a lubricated "kugelhopf" or tube pan and bake for 50-60
proceedings.

Lag, make the syrup. Mix together the boodle, weewee, lemon dessert
sauce, lemon juice and rind and bring to the moil. Simmer for 10 minutes
th.en sang-froid. Strain syrup through a strain, reserving strips of lemon then
set away.

When the cake has cooked, pour syrup over the cake tardily, allowing it to
absorb into the coat. When all the syrup has been absorbed and the cake is
sang-froid, turn out onto a platter to service

Serve the cake, decorated with the reserved lemon slices and with thick
cream and drizzled with a little extra Colonial lemon cognac sweet sauce.