Monday, 9 September 2013
Lemon & Yoghurt Loaf
This lovely lemon loaf has an underglaze of sweet lemony syrup and a covering of lemon icing. The addition of greek yoghurt makes it lovely and moist. Perfect with a cup of tea.
For the loaf
210g plain flour
2 tsp baking powder
1/2 tsp salt
200g greek yoghurt
7 ounces sugar
3 large free range eggs
The finely grated zest of 2 lemons
1/2 tsp vanilla extract
4 ounces vegetable oil
For the glaze:
The juice of 1 lemon
5 tablespoons sugar
For the Drizzle Icing:
140g of icing sugar, sifted
2 tablespoons fresh lemon juice
Preheat the oven to 180C/350F/Gas mark 4. Line a large loaf tin with baking parchment.
Sift the flour, baking powder, and salt into a bowl. Whisk together the yogurt, and sugar in another bowl. Beat in the eggs, lemon zest and vanilla extract. Carefully whisk the wet ingredients into the dry ingredients and fold in the oil. Pour the mixture into the loaf tin.
Bake for about 50 minutes, or until well risen and a skewer inserted into the centre comes out clean. While the cake is baking, heat the lemon juice and sugar in a saucepan until the sugar has dissolved. This makes your glaze!
Allow the cake to cool in the pan for about 10 minutes before removing. Place on a wire rack and spoon the glaze over top. Allow to cool completely.
Mix the icing sugar and lemon juice together and pour over the top of the loaf. Allow to set. Cut into slices to serve.