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In a bowl combine oil, sugar, eggs, yogurt and lemon zest.
Add flour and salt and stir until just combined.
Pour into a lined cake tin and bake at 170 for 40-45 minutes, or until a skewer when inserted in the middle comes out clean.
In the meantime make the syrup: heat sugar and lemon juice until the sugar has dissolved.
Let it cool down slightly so it’s not super hot when poured over the cake.
Once the cake is out of the oven and is still hot, pierce lots of holes with a skewer, and pour the syrup evenly over the top.
Let it sit for at least 10 minutes before eating!