Sticky Lemon Loaf


  • 125g butter
  • 1 cup sugar
  • 2 Henergy Cage-Free eggs
  • juice and finely grated rind of 1 lemon
  • 1/2 cup yoghurt
  • 1 1/2 cups self raising flour
  • Syrup
  • 1/2 cup sugar
  • juice of 2 lemons


  1. Preheat the oven to 170 C. Line a 23 cm loaf pan with baking paper.
  2. Beat the butter and sugar until pale and creamy, add eggs one at a time, beating well after each addition.
  3. Mix in the lemon juice, rind, yoghurt and flour.
  4. Pour the batter into the loaf pan, smoothing the surface.
  5. Bake for 45 minutes or until the loaf is well coloured and tests cooked.
  6. While the loaf is cooking heat the 1/2 cup sugar and lemon juice in a small saucepan, stirring to dissolve sugar. Allow to boil and then remove from the heat and allow to cool.
  7. Let the cooked loaf sit for 5 minutes before pouring over the syrup.