Lemon Yoghurt Loaf by MKR's Hannah and Cathy
125 g softened butter
1 C castor sugar
3 t lemon zest
3 medium eggs
1 C flour
1 t baking powder
1/2 C plain yoghurt (thick and creamy is best)
2 thinly sliced lemons
1/2 C sugar
1/2 C water
Cream butter, sugar and lemon zest.
Add the eggs one at a time, beating together after each.
Fold in flour and yoghurt then pour into a greased loaf tin.
Bake for around 40 minutes.
Simmer lemon slices, sugar and water for around 15 minutes - until it looks like a syrup. Spoon or pour over the cooked loaf before serving. Place lemon slices on top, if desired.