Yoghurt lemon syrup loaf
29/9/2010
Ingredients
| 125 g | Butter |
| 3 tsp | Lemons |
| 1 cup | Caster sugar |
| 3 | Eggs |
| 1 cup | Self raising flour |
| ½ cup | Greek yoghurt |
Syrup
| 2 | Lemons |
| ¼ cup | Caster sugar |
| ½ cup | Water |
| 1 | Icing sugar |
Directions
- Preheat oven to 160C.
- Cream the softened butter, 3tsp lemon zest and sugar until pale.
- Add the eggs one at a time, beating after each addition.
- Fold in the flour and the yoghurt then spoon into a greased loaf tin and bake for approximately 40 minutes or until the loaf springs back when lightly touched.
Syrup
Put the lemons (sliced), sugar and water into a saucepan and simmer for 15 minutes or until syrupy. Spoon over the loaf before dusting with icing sugar and serving with extra yoghurt.
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