Lemon yoghurt loaf with yoghurt drizzle

Recipes / Desserts

This gorgeous lemon loaf has a matching yoghurt drizzle, making it impossible to stop after one slice.

Recipe «Lemon yoghurt loaf with yoghurt drizzle» presented in category Recipes / Desserts, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author sheff would need: 175g butter, softened, 1 cup caster sugar, 1 1/2 tbsp finely grated lemon rind, 2 tsp vanilla extract, 3 eggs , 1 3/4 cups self-raising flour, 1/4 cup lemon juice, 2/3 cup Tamar Valley Greek Style All Natural Yoghurt , 1 cup pure icing sugar, sifted, Extra 1 teaspoon lemon juice, Lemon zest, to serve.

Ingredients:

  • 175g butter, softened 
  • 1 cup caster sugar 
  • 1 1/2 tbsp finely grated lemon rind 
  • 2 tsp vanilla extract 
  • 3 eggs 
  • 1 3/4 cups self-raising flour 
  • 1/4 cup lemon juice 
  • 2/3 cup Tamar Valley Greek Style All Natural Yoghurt 
  • 1 cup pure icing sugar, sifted 
  • Extra 1 teaspoon lemon juice 
  • Lemon zest, to serve 

Instructions

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 11.5cm x 20cm loaf pan. Line base and sides with baking paper, extending paper 5cm above edges on all sides.
  2. Using an electric mixer, beat butter, caster sugar, lemon rind and vanilla together until light and fluffy. Add eggs, 1 at a time, beating until combined after each addition. Add flour. Stir to combine. Add lemon juice and 1/2 cup yogurt. Stir to combine.
  3. Pour mixture into prepared pan. Bake for 55 minutes to 1 hour or until a skewer inserted into the centre of loaf comes out clean (cover loosely with foil if over-browning during cooking). Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack lined with baking paper to cool completely.
  4. Combine icing sugar and remaining yoghurt in a medium bowl. Add enough extra lemon juice to form a drizzling consistency. Drizzle icing over loaf. Sprinkle with lemon zest. Stand for 15 minutes. Serve.