Yum, yum, yum.
I used Ina Garten's recipe (here) for Lemon Yoghurt Cake. It is really delicious; I was so impressed with how moist the sponge was, and how the lemon syrup made this super sweet and lemony despite not actually using all that much sugar compared to other similar recipes.
I didn't glaze the loaf, it really doesn't need it. My little helper insisted on some sort of decoration though, so we decorated with some leftover sugar nibs.
I made this as a light breakfast/brunch cake to have with tea. It's pretty much just yoghurt and fruit, right? That counts as breakfast!