2’’ piece of fresh, peeled ginger, sliced into coins
3 large sprigs of thyme
Pre-heat oven to 180°C and flour a large loaf pan (9x5x3). Lightly whisk together flour, baking soda, baking powder and salt in a bowl and set aside.In another large bowl, using electric beaters if possible, beat butter until fluffy, then beat in sugar. Add eggs, one at a time, then add lemon juice and zest. Beat in yogurt. Mixture may curdle, but don’t worry- it will come together when the dry ingredients are added.
Add all dry ingredients and mix gently until blended.
Spoon into pan and place in oven. Bake for 40-50 munutes or until done. The cake will be golden brown on the outside and spring back when you lightly press the middle with your fingers
Whilst the cake is baking prepare the syrup. Combine sugar, water, ginger and thyme in a saucepan and bring to the boil, stirring gently until the sugar dissolves. Lower the heat a little and cook until the syrup has thickened slightly, about 10 minutes. Strain out the ginger and thyme and keep warm until the cake is out of the oven.
Once the cake is ready, remove from the oven, turn out onto a rack and let it cool for 5 minutes. Place on a serving plate and spoon the syrup over the cake, allowing it to soak in.