Wintertyd is mos sitrustyd, gaan pluk 'n paar suurlemoene en bak gou vir teetyd hierdie broodjie van Nina Timm:
make one large loaf
Ingredients
For the loaf
210 gr cake flour
10 ml baking powder
2½ t salt
250 ml greek yogurt
250 gr sugar
3 large eggs
zest of 1 large or two medium lemons
125ml vegetable oil
For the glaze
125ml sugar
juice of 1 large lemon
For the Icing
50 ml lemon juice
1 cup icing sugar - sifted
Preheat your oven to 180C and line a large loaf tin with baking or silicon paper. Sift together the dry ingredients, flour, salt and baking powder. In another bowl, whisk together the yogurt, eggs and lemon zest and then slowly mix the dry and wet ingredients. Lastly fold in the oil until it is fully incorporated into the batter. Pour batter into the prepared loaf tin and bake for about 45-50 minutes or until a skewer comes out clean when inserted into the loaf.
Meanwhile heat the lemon juice and sugar in a small pot on the stove until all the sugar has dissolved. When the loaf comes from the oven, leave in the pan for a couple of minutes, because it will break if removed from the pan to quickly. After about 10 minutes, remove the loaf from the pan, place on a wire rack pour the lemon syrup over the loaf and allow to soak in a little t a time.
When the loaf has completely cooled down, almost just before serving, mic the sifted icing sugar and lemon juice until it becomes a smooth paste and drizzle over the pound cake. Delicious!
make one large loaf
Ingredients
For the loaf
210 gr cake flour
10 ml baking powder
2½ t salt
250 ml greek yogurt
250 gr sugar
3 large eggs
zest of 1 large or two medium lemons
125ml vegetable oil
For the glaze
125ml sugar
juice of 1 large lemon
For the Icing
50 ml lemon juice
1 cup icing sugar - sifted
Preheat your oven to 180C and line a large loaf tin with baking or silicon paper. Sift together the dry ingredients, flour, salt and baking powder. In another bowl, whisk together the yogurt, eggs and lemon zest and then slowly mix the dry and wet ingredients. Lastly fold in the oil until it is fully incorporated into the batter. Pour batter into the prepared loaf tin and bake for about 45-50 minutes or until a skewer comes out clean when inserted into the loaf.
Meanwhile heat the lemon juice and sugar in a small pot on the stove until all the sugar has dissolved. When the loaf comes from the oven, leave in the pan for a couple of minutes, because it will break if removed from the pan to quickly. After about 10 minutes, remove the loaf from the pan, place on a wire rack pour the lemon syrup over the loaf and allow to soak in a little t a time.
When the loaf has completely cooled down, almost just before serving, mic the sifted icing sugar and lemon juice until it becomes a smooth paste and drizzle over the pound cake. Delicious!
