Lemon Yoghurt loaf
I sometimes fancy a nice, freshly-baked slice of cake with my afternoon tea or morning coffee. I find shop-bought cakes (even from bakeries and café shops) just too sweet and/or full of additives so I’d prefer to make my own. The ingredients for this lemon Yoghurt loaf is super easy to throw together, then tip it into a tin and the oven does the main part of the job. Sometimes I add some poppy -seeds to the mixture too! The result is a moist, zingy cake that goes so well with a cuppa.
Ingredients
Method
- Preheat the oven to 170°C. Grease and line a loaf pan with parchment paper.
- Sift together the flour, baking powder and salt into a bowl.
- In another bowl whisk together the yoghurt, sugar, eggs, vanilla, lemon zest & juice. Add the oil and combine.
- Slowly add the flour mixture to the wet ingredients, combining gently.
- Pour the batter into the loaf pan and bake for about 45-55 minutes, until golden and a skewer inserted in the middle of the loaf comes out clean.
- When the cake is done, take it out of the oven and rest for 10 minutes in the tin then turn it out onto a wire rack.
- If you want icing, mix some lemon juice and icing sugar until you get a thick, pourable glaze. Pour this over the warm cake the and let it cool completely.