Lemon Sponge Loaf
Over a year ago
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Ingredients
- 200 g flour (plain)
- 150 g granulated sugar
- 2 tbsp baking powder
- 1 tbsp vanilla sugar
- 1 egg
- 150 ml yoghourt (plain or lemon flavour)
- 70 ml milk
- 80 ml sunflower oil
- grated skin of one lemon
Accompaniment
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Method
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Pre-heat the oven at 170 degrees (fan oven) or 180 (conventional oven). In one bowl mix together the flour, baking powder and vanilla sugar. In a big bowl mix the sugar and the egg. Then add the milk and the sunflower oil and mix. Once this is mixed, slowly add the flour (with the baking powder and vanilla sugar) and mix well. Add the yoghourt and finally the grated lemon skin and mix well. Grease and line a 2lb loaf tin with greaseproof paper and fold the mixture in. Bake in the oven for about 40 minutes (until a skewer inserted in the middle comes out clean). Let it cool down and eat a slice with your coffee as an afternoon treat! It will keep well for about 3-4 days wrapped in foil and stored in a tin.
Note: You can use plain yoghourt but if you want a more lemony taste, use lemon flavoured yoghourt.
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