Citrus Syrup Loaf
1 hr 10 min.
- ½ cup unsalted butter (softened)
- ½ cup Sour cream
- 1 cup superfine caster sugar
- 1 ½ cups self-rising flour
- 4 large eggs
- 2 tsps Lemon extract
- 1 ⅔ cups Low-fat Greek yogurt
Preheat the oven to 170°C (150 fan) | 325°F | gas 3 and grease and line a 2 lb loaf tin with greaseproof paper.
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.
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.
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.
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.