Lemon yogurt loaf

6 servings
20 min
50 min
Very Easy


Number of serving: 6
210 g of plain flour (1 1/2 cups)

2 teasponos baking powder

1/2 teaspoon salt

200 g of full fat plain yogurt ( 1 cup)

7 ounces of sugar (1 cup)

3 large free range eggs

the finely grated zest of 2 unwaxed lemons

1/2 teaspoon vanilla extract

4 ounces vegetable oil (1/2 cup)

For the sugar glaze:

the juice of 1 lemon

5 tablespoons sugar

For the Drizzle Icing:

140 g of icing sugar, sifted (1 cup)

2 tablespoons fresh lemon juice


  • 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.


Lemon Yogurt Loaf, photo 1
Lemon Yogurt Loaf, photo 2


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