Bestanddele

Vir die koek

• 210 g koekmeel
• 10 ml bakpoeier
• ½ t sout
• 250 ml dik volroom jogurt (wit)
• 250 g suiker
• 3 groot eiers
• skil van 1 groot of twee middelslag suurlemoene
• 125 ml olie

Vir die stroop

• 125ml suiker
• sap van 1 -2 groot suurlemoen – so 2 eetlepels sap

Vir die versiersel

• 50 ml suurlemoensap
• 1 koppie versiersuiker – gesif

Metode

1. Voorverhit jou oond tot 180C en voer ‘n groot broodpan met bak @papier uit.
2. Sif die droë bestanddele, meel, sout en bakpoeier saam.
3. Klits die jogurt, eiers en suurlemoenskil in ‘n ander bak saam en meng dan die droë en nat bestanddele stadig.
4. Vou laastens die olie in totdat dit heeltemal by die beslag ingewerk is.
5. Gooi beslag in die voorbereide broodpan en bak vir ongeveer 45-50 minute of tot ‘n toetspen skoon uitkom wanneer dit in die brood gesteek word.
6. Verhit intussen die suurlemoensap en suiker in ‘n klein potjie op die stoof tot al die suiker opgelos is.
7. Wanneer die brood uit die oond kom, laat dit vir ‘n paar minute in die pan, want dit sal breek as dit te vinnig uit die pan verwyder word.
8. Na sowat 10 minute, haal die brood uit die pan, plaas op ‘n draadrak gooi die suurlemoenstroop oor die brood en laat dit ‘n bietjie intrek.
9. Wanneer die brood heeltemal afgekoel het, amper net voor opdiening, meng die gesifte versiersuiker en suurlemoensap tot dit ‘n loperige smeer word en gooi oor die koek.
10. Heerlik!

Trnaslation

Lemon Cake

Ingredients

For the cake

• 210 g cake flour
• 10 ml baking powder
• ½ t salt
• 250 ml thick full cream yoghurt (white)
• 250 g of sugar
• 3 large eggs
• zest of 1 large or two medium lemons
• 125 ml of oil

For the syrup

• 125ml sugar
• juice of 1 -2 large lemons – about 2 tablespoons of juice

For the icing

• 50 ml lemon juice
• 1 cup icing sugar – sifted

Method

1. Preheat your oven to 180C and line a large loaf pan with baking paper.
2. Sift together the dry ingredients, flour, salt and baking powder.
3. Whisk together the yoghurt, eggs and lemon zest in another bowl, then slowly mix the dry and wet ingredients.
4. Finally, fold in the oil until it is completely incorporated into the batter.
5. Pour batter into the prepared loaf pan and bake for approximately 45-50 minutes or until a skewer inserted into the loaf comes out clean.
6. Meanwhile, heat the lemon juice and sugar in a small pot on the stove until all the sugar has dissolved.
7. When the bread comes out of the oven, leave it in the pan for a few minutes, as it will break if removed from the pan too quickly.
8. After about 10 minutes, take the bread out of the pan, place it on a wire rack, pour the lemon syrup over the bread and let it soak in a little.
9. When the bread has cooled completely, almost just before serving, mix the sifted icing sugar and lemon juice until it becomes a runny spread and pour over the cake.
10. Delicious!