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 1Lemon Yogurt Loaf, photo 2


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