Whisk eggs and sugar for 4 minutes or until pale and creamy. Add lemon juice and zest, then whisk for a further minute. Stir, in flour, yoghurt and oil until smooth, (if you are using coconut oil, the eggs have to be room temperature and the lemon juice too, not from fridge. Spoon into prepared cup time or cake dish (greased), and bake on 180c for 45 minutes or until skewer inserted into centre and comes out clean. Meanwhile, to make syrup, place zest in a saucepan of boiling water for 1 minute. Drain and reserve zest. Combine sugar, lemon juice and 2 tblspoons of water in a pan, and cook, stirring over low medium heat, until sugar dissolves. Simmer for 3 minutes or until thickened a bit, then return zest to pan. Makes 125ml 1/2 cup). Use a skewer, poke holes all over cake (about 15 holes) or cupcakes about 5 holes. Pour little by little the syrup over cake or cupcakes, allowing it to sink in, before adding more. Leave them in pan for 30 minutes.