Lemon Yogurt Loaf Cake (Print version)
Plain yogurt and oil give this lemon loaf a soft, even crumb without a butter-creaming step.
# Ingredients:
Ingredients
01 -
200 g plain flour
02 -
150 g sugar
03 -
2 large eggs
04 -
150 g plain yogurt
05 -
80 ml neutral oil
06 -
2 tsp baking powder
07 -
Zest of 2 lemons
08 -
2 tbsp lemon juice
09 -
¼ tsp salt
# Instructions:
01 -
Heat the oven to 180°C / 350°F. Line a 22 × 11 cm loaf pan with baking parchment.
02 -
Whisk the eggs and sugar for one minute. Whisk in yogurt, oil, lemon zest and lemon juice.
03 -
Mix flour, baking powder and salt in a separate bowl. Fold into the wet mixture just until no dry flour remains.
04 -
Scrape into the pan and level the top. Bake for 45–55 minutes until golden and a skewer inserted in the centre comes out without wet batter.
05 -
If the surface colours early, cover it loosely with foil. Let the cake stand in its pan for 10 minutes, then lift onto a rack and cool for at least 20 minutes before slicing.
06 -
Keep in a sealed container for up to two days in a cool room, or refrigerate for up to four days. Freeze cooled individual slices for up to two months.
# Good to know:
01 -
Allow 30 minutes resting or chilling time.