Yoghurt lemon syrup loaf
40 min
NZ Herald
Ingredients
| 125 g | Butter |
| 3 tsp | Lemon zest |
| 1 cup | Caster sugar |
| 3 | Eggs |
| 1 cup | Self raising flour |
| ½ cup | Greek yoghurt |
Syrup
| 2 small | Lemons, sliced |
| ¼ cup | Caster sugar |
| ½ cup | Water |
| 1 | Icing sugar |
Directions
- Preheat oven to 160C.
- Cream the softened butter, 3 tsp 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 sliced lemons, 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.