Yoghurt lemon syrup loaf
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- 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.
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.