Lemon and poppy seed cakes

Preheat the oven to 180°c, (fan 160°c) gas mark 4. Put 10 mini loaf cases onto a baking sheet.

Put the butter into a bowl and beat with an electric hand whisk until creamy. Add the sugar and beat until lighter in colour.

Add the zest and then add the eggs one at a time along with a spoonful of flour. Once the last egg has been added, add the remaining flour, poppy seeds and yoghurt. Fold in carefully.

Spoon into the loaf cases and bake for about 30 minutes or until a skewer inserted into the centre of the cake comes out clean.

While the cakes are cooking make the lemon syrup: Place the sugar and water into a saucepan and bring the the boil for 2-3 minutes. Add the juice from the reserved lemons. Allow to cool.

Once the loaves are baked, brush the sugar syrup over the cakes and sprinkle with extra sugar - allow them to cool completely.