CHOCOLATE LEMON CAKE

4 oz. Butter, or 1/2 Cup, at room tmep.
7 oz. Granulated Sugar
3 Eggs
1 Large Unwaxed Lemon Zest, finely grated, save juice
2 Cups Self-Rising Flour
1 Cup Plain Yogurt
6 oz. Semi-Sweet Chocolate, or 1 cup chopped into bits
1/2 Cup Chopped Walnuts
Topping:
31/2 Oz. Gruaulated Sugar
1 Large Lemon, juice only
Preheat the oven to 350. Spray a loaf pan. Sit aside. Cream together the butter and sugar until light and creamy. Beat in the eggs one at a time. Beat well after adding each egg. Remove 2 tablespoons and add to the chocolate bits and nuts. Sift the flour in a bowl with the lemon zest. Add to the creamed mixture along with the yogurt. Beat on high speed for 5 minutes. Fold in the choc. and nut mixture. Pour into the loaf pan. Bake for 60 minutes on 350. Let cool in pan for 10 minutes. Make the topping.
Place the topping ings. in a small saucepan and bring to a boil. Let boil until sugar is dissolved. Take cake out of pan and let this soak in all over the top of the cake. Let cool completly before cutting.