Preheat the oven to gas 150 (fan) 160 (regular).

Grease the tin well. I use melted butter and paint it on with a pastry brush and then I dust with plain flour which helps to find any places on the tin I’ve missed to grease. (the best thing to do with detailed Nordic Ware tins)

In the mixer cream together the butter and sugar until fluffy.

Add the eggs one at a time until well mixed in.

Add the yoghurt into the butter mixture and mix.

In a separate bowl measure out and sieve the flour, bicarbonate of soda and salt.

Mix the flour mix in slowly until all the flour has disappeared.

Add the mixture to the prepared bundt cake tin.

Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. When the cake pulls away from the edge of the tin the cake is ready.

After 30 minutes turn the cake out on to a cooling rack. Using a skewer, poke holes in the cake ready for the drizzle.

Zest the lime and set aside, squeeze the juice of the lime into a saucepan.

Add the white rum and granulated sugar.

Keep stirring until the mix starts to thicken and then take off the heat and drizzle over the cake.

When the cake is cold make up the icing and decorating with the lime zest.