Lemon yogurt loaf
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Ingredients
6
For the sugar glaze:
For the Drizzle Icing:
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Preparation
Preparation20 min
Cook time50 min
- Preheat the oven to 180C/350F/ gas mark 4. Butter a large loaf tin. Line with parchment paper and butter the paper. Set aside.
- Sift the flour, baking powder, and salt into a bowl. Whisk together the yogurt, and sugar in another larger bowl.
- Beat in the eggs, lemon zest and the vanilla. Slowly whisk the wet ingredients into the dry ingredients.
- Fold in the oil, using a rubber spatula, making sure to get it all in smoothly. Pour into the loaf tin. Level off and then place on a centre rack in the heated oven.
- Bake for about 50 minutes, or until well risen and a toothpick inserted into the centre comes out clean.
- Whhile it is baking, heat the lemon juice and sugar for the glaze together until the sugar is completely dissolved.
- Allow the cake to cool in the pan for about 10 minutes before removing. Place on a wire rack over a baking pan and spoon the glaze over top, allowing it to soak in a little at a time. Allow to cool completely.
- Whisk the icing sugar together with the lemon juice and drizzle over the top of the loaf. Allow to set. Cut into slices to serve.
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