Preheat oven to 175°C/325°F/Gas mark 3.

Grease a 20cm square baking tin or deep round tin.

With electric mixer beat the butter and sugar until it is pale yellow and creamy. This can take up to 5 minutes but don't hurry this step.

Add the eggs one at a time.

Add in the flour, lemon zest, ground almonds, poppy seeds and Greek yogurt.

Stir well and spoon into your prepared baking tin.

Bake for 1 hour but check after 45 minutes. The sponge will be slightly brown and springy when cooled.

Keep the cooked cake to the side whilst you make the syrup.

Place the syrup ingredients into a pan and bring to the boil.

Allow the syrup to reduce by about half.

Using a fork poke holes across the surface of the cake then slowly pour over the syrup.

Sprinkle the top with the reserved poppy seeds.

Cut into portions and enjoy!