Lemon Yogurt Loaf Cake
An uniced lemon loaf made with plain yogurt, neutral oil, lemon zest and juice.
Equipment
- 1 23 ×13 cm loaf tin, mixing bowls and cooling rack
Ingredients
- 200 g plain all-purpose flour
- 150 g sugar
- 2 large eggs
- 150 g plain yogurt
- 80 ml neutral oil
- 2 tablespoons lemon juice
- 1 tablespoon finely grated lemon zest yellow surface only
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
Instructions
- Heat the oven to175°C (350°F). Line a23 ×13 cm loaf tin with parchment and lightly grease exposed ends if needed. Measure flour, baking powder and salt separately.
- Whisk eggs and sugar until combined. Whisk in yogurt, oil, lemon juice and zest until the mixture is cohesive without yogurt streaks.
- Stir dry ingredients together and fold into wet mixture just until no dry flour remains. Scrape the bowl bottom without prolonged beating. Pour into prepared tin and smooth the top.
- Bake for45–55 minutes until a skewer in the center comes out without wet batter. Shield the top loosely with foil if it colors early. Cool in the tin for10 minutes, then lift to a rack and allow approximately50 more minutes or until cool enough for neat slicing.
Notes
Contains wheat, eggs and milk. Makes about10 slices. Use stated approximate tin dimensions. Total includes a60-minute cooling allowance; actual cooling varies. No icing in standard recipe.
Cool before wrapping. Refrigerate covered and use within3–4 days; freeze cooled slices if useful. Generated illustrations; no personal kitchen test is claimed.