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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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup natural yogurt
  • ½ cup cane sugar
  • 4 medium eggs
  • Grated zest and juice of 1 large lemon
  • 1 tsp vanilla extract
  • ½ cup vegetable oil
  • For the optional glaze:
  • Lemon juice icing sugar

Method
 

  1. Preheat the oven to 170°C. Grease and line a loaf pan with parchment paper.
  2. Sift together the flour, baking powder and salt into a bowl.
  3. In another bowl whisk together the yoghurt, sugar, eggs, vanilla, lemon zest & juice. Add the oil and combine.
  4. Slowly add the flour mixture to the wet ingredients, combining gently.
  5. 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.
  6. 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.
  7. 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.