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Preheat the oven to 190°C (375°F/Gas mark 5). Lightly grease a 23cm cake tin with cooking spray, butter or oil, and line with a round of baking paper.
In a medium bowl, and using your hands, mix the sugar, lemon zest and fennel seeds together until the texture resembles wet sand. Whisk in the yoghurt and eggs.
In a large bowl, whisk together the flour, semolina, baking powder and salt. Whisk in the yoghurt mixture and oil until blended.
Pour the batter into the cake tin. Bake for 30-35 minutes, until the cake is golden brown on top and along the edges (it might look freckled/slightly spotted, which is good) and is pulling away from the side of the pan.
Let it cool slightly before turning out onto a wire rack to cool completely.
Tip: The cake can be baked 3 days ahead of time. Wrap tightly in plastic wrap and store at room temperature.