With an electric beater, beat the eggs and sugar until light, fluffy and doubled in size (about 4 minutes). Then drizzle in The Good Oil as you continue beating.
Add vanilla and beat well.
Add half of the flour and half of yoghurt and coffee. Add the remainder.
Stir in lemon juice.
Pour into lined tin and bake for about 30-40 minutes at 170C.
Top with cinnamon and coffee icing.