Marelize van Staden
Suurlemoen yogurt koek
Ingredients
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 c. plain yogurt (preferably whole milk)
1 c. sugar
3 eggs
zest of two lemons
1/2 tsp. vanilla
1/2 c. flavorless oil, like vegetable or expeller-pressed coconut
Lemon Syrup
juice of two lemons
1/3 cup sugar
Instructions
Grease a large loaf pan. Line the bottom with parchment paper and spray with oil or nonstick spray. Preheat oven to 180C.
In a small bowl, whisk together flour, baking powder, and salt. In a larger bowl, stir together yogurt, sugar, eggs, lemon zest, vanilla, and oil. Add in dry ingredients and stir to combine.
Pour into prepared loaf pan and bake 45 minutes, until a toothpick placed in the center comes out clean.
Meanwhile, combine 1/3 cup sugar and lemon juice in a small saucepan. Heat over medium-low until all the sugar is dissolved. Set aside.
Cool cake in pan 10 minutes, then flip out onto a wire cooling rack over a jelly roll pan. Pour syrup over it. Let cool. Slice and serve
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 c. plain yogurt (preferably whole milk)
1 c. sugar
3 eggs
zest of two lemons
1/2 tsp. vanilla
1/2 c. flavorless oil, like vegetable or expeller-pressed coconut
Lemon Syrup
juice of two lemons
1/3 cup sugar
Instructions
Grease a large loaf pan. Line the bottom with parchment paper and spray with oil or nonstick spray. Preheat oven to 180C.
In a small bowl, whisk together flour, baking powder, and salt. In a larger bowl, stir together yogurt, sugar, eggs, lemon zest, vanilla, and oil. Add in dry ingredients and stir to combine.
Pour into prepared loaf pan and bake 45 minutes, until a toothpick placed in the center comes out clean.
Meanwhile, combine 1/3 cup sugar and lemon juice in a small saucepan. Heat over medium-low until all the sugar is dissolved. Set aside.
Cool cake in pan 10 minutes, then flip out onto a wire cooling rack over a jelly roll pan. Pour syrup over it. Let cool. Slice and serve
