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Preheat oven to 170C/150C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and sides with baking paper.
Using an electric mixer, beat butter, sugar and lemon rind for 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until combined after each addition. Add half the flours and half the yoghurt. Beat until just combined. Add remaining flours, yoghurt and lemon juice. Beat until combined. Spoon mixture into prepared pan. Level top with a spatula.
Bake for 1 hour to 1 hour 10 minutes or until a skewer inserted into centre of cake comes out clean. Stand in pan for 20 minutes. Turn, top-side up, onto a baking paper-lined wire rack to cool.
Meanwhile, place honey, cinnamon and ¼ cup cold water in a saucepan over medium heat. Stir to combine. Bring mixture to a simmer. Reduce heat to low. Simmer for 5 minutes or until syrup thickens slightly. Add walnuts. Set syrup aside to cool.
Spread cake with extra yoghurt. Drizzle with walnut honey syrup. Serve immediately.