Citrus Syrup Loaf

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Citrus Syrup Loaf
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
556
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie556 kcal(26 %)
Protein10.66 g(11 %)
Fat18.18 g(16 %)
Carbohydrates86.97 g(58 %)
Sugar added61.83 g(247 %)
Roughage1.25 g(4 %)
Vitamin A217.7 mg(27,213 %)
Vitamin D1 μg(5 %)
Vitamin E2.84 mg(24 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.24 mg(22 %)
Niacin1.87 mg(16 %)
Vitamin B₆0.01 mg(1 %)
Folate66.36 μg(22 %)
Pantothenic acid0.12 mg(2 %)
Biotin0.24 μg(1 %)
Vitamin B₁₂0.65 μg(22 %)
Vitamin C18.75 mg(20 %)
Potassium114.06 mg(3 %)
Calcium163.01 mg(16 %)
Magnesium4.74 mg(2 %)
Iron1.36 mg(9 %)
Iodine30 μg(15 %)
Zinc0.16 mg(2 %)
Saturated fatty acids10.72 g
Cholesterol137.48 mg
Author of this recipe:

Ingredients

for
8
Ingredients
½ cup
unsalted butter (softened)
½ cup
1 cup
superfine caster sugar
1 ½ cups
4
large eggs
2 teaspoons
1 ⅔ cups
Low-fat Greek yogurt
For the syrup and garnish
4
lemons (juiced)
2 ½ cups
1
lemon (halved and sliced)

Preparation steps

1.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3 and grease and line a 2 lb loaf tin with greaseproof paper.
2.
Combine the butter, sour cream, sugar, flour, eggs and lemon extract in a large mixing bowl. Beat until smooth using an electric hand-held whisk; 1-2 minutes.
3.
Spoon into the prepared loaf tin and bake for 35-45 minutes until a cake tester comes out clean from the centre of the cake. Remove and allow to cool on a wire rack.
4.
Meanwhile, combine the lemon juice and icing sugar in a saucepan and heat over a medium heat, stirring until you have a syrup. Simmer for 5 minutes until slightly thickened before removing from the heat.
5.
Prick the cake all over with a cake tester before pouring the syrup over it, allowing it to seep in. Leave the cake for 15-20 minutes before tuning out and serving with lemon wedges as a garnish.