cake problem

MoS, this definitely isn't you lost recipe - just look at the method!!!!!, but I've just found this in my file (ha ha, it's a pile of clippings stuffed in a box) - don't know if the quantities are what you're after:

4oz butter
zest of 1 lemon
8oz caster sugar
3 large eggs separated
9oz self raising flour
juice of 1 lemon
8 fl oz plain yoghurt

Oven at 150c / gas 2. Greased and lined 7 x 7 square brownie tin.
Cream butter, zest and sugar til light and fluffy, beat in yolks one at a time.
Sieve in half flour, half juice and half yoghurt, and fold in gently. Repeat with the other halves.
Whisk whites to soft peak stage and then fold in.
Into tin, into oven for about 2 hours.

I've not tried this one probably because I never have the time to be faffing separating eggs and folding whites in (unless it's Nigel Slater's Carrot Cake, which is sublime), and I also think 2 hours in the oven seems a long time to me - but hey, I've never made it so I know diddly squat!!Jude.

orange is nice too. Warm with custard in the winter.

my cake? no it was a round spongey one.....or should have been  

my one used greek lemon yogurt which I can't get here, so I used lemon juice and I think that's why it went pearshaped the linked one uses lemon rind, how lemony does it taste
Sunny?

I make my own yogurt and the easi-yo mixes from Lakeland do a lemon one that is delicious
Diane

Hey........anything could have made the difference.....who knows!
Proper Greek yogurt is made from sheeps milk with added cream.........I know English made yogurts only use cows milk, so what they do to make it greek style heaven knows

I haven't seen one of those lemons in ages.........mum always used to use them on pancake day.....happy days

Local Co-op?