Preheat your oven to 175C/Gas Mark 3, and line a loaf tin with parchment paper.

Mix the zest and the sugar. Use a wooden spoon to press the zest into the sugar, you'll see it bleed citrus oils into the sugar.

Add the yogurt, butter, juice, and eggs to the sugar and beat until well combined.

Finally gently mix in the flour until it's just mixed in.

Pour into the baking tin and pop into the oven. Bake for around 55 minutes.

To test if it's done, insert a metal skewer into the centre of the cake. If it's clean when you remove it, it's done.

Remove from the oven to cool. As you've lined the tin, you can remove it from the tin straight away and cool it on a rack.

Enjoy with a cup of tea or coffee, or with a little whipped cream, garnished with zest.