Yoghurt lemon syrup loaf

Method

1. 1

   Preheat oven to 160C.

2. 2

   Cream the softened butter, 3tsp lemon zest and sugar until pale.

3. 3

   Add the eggs one at a time, beating after each addition.

4. 4

   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.