Lemon Syrup Loaf

Love like a sunset… or a delicious yoghurt lemon syrup loaf baking in the oven?

Yoghurt lemon syrup loaf

My boyfriend really likes cake, and he bought me a loaf pan – so I’ve been on a bit of a baking spree. I nabbed the recipe for this loaf out of Viva – the New Zealand Herald’s weekly lifestyle supplement. It’s moist, suitably dense (a slice is definitely enough to make me feel full), and to be honest, sweet enough to eat without all the syrup hoo-ha.

Yoghurt lemon syrup loaf

125g butter, softened
3 teaspoons lemon zest
1 cup caster sugar
3 eggs
1 cup self raising flour
1/2 cup Greek style yoghurt, plus extra to serve

2 small lemons, sliced
1/4 cup caster sugar, extra
1/2 cup water
Icing sugar

1. Preheat oven to 160C. Cream the butter, lemon and sugar until pale.

2. 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.

3. 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.

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