Light, moist and bursting with fresh lemon flavour, this lemon yoghurt loaf is the perfect treat for morning tea, lunchboxes or afternoon coffee breaks. The yoghurt keeps the loaf wonderfully soft while the lemon adds a bright citrus flavour that makes every slice irresistible.
Prep Time: 15 minutes
Cook Time: 50 minutes
Serves: 10
Ingredients
Loaf
- 250g self-raising flour
- 200g caster sugar
- 250ml plain yoghurt
- 3 large eggs
- 125ml vegetable oil
- Zest of 2 lemons
- 60ml fresh lemon juice
- 1 teaspoon vanilla extract
Lemon Glaze
- 120g icing sugar
- 2 tablespoons fresh lemon juice
Method
Step 1
Preheat the oven to 180°C.
Grease and line a standard loaf tin.
Step 2
In a large mixing bowl, whisk together the yoghurt, eggs, oil, lemon zest, lemon juice and vanilla.
Step 3
Add the flour and sugar.
Mix gently until just combined.
Do not overmix.
Step 4
Pour the batter into the prepared loaf tin.
Smooth the top.
Step 5
Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
Step 6
Allow the loaf to cool in the tin for 10 minutes.
Transfer to a wire rack.
Step 7
To make the glaze, whisk together the icing sugar and lemon juice until smooth.
Drizzle over the cooled loaf.
Step 8
Allow the glaze to set before slicing.
Variations
- Add poppy seeds for extra texture.
- Use lime instead of lemon.
- Add blueberries to the batter.
- Top with extra lemon zest before serving.
Tips
- Use fresh lemons for the best flavour.
- Do not overmix the batter to keep the loaf light.
- Allow the loaf to cool before glazing.
- Store in an airtight container for up to 4 days.
Conclusion
This lemon yoghurt loaf is soft, fresh and wonderfully easy to make. The combination of tangy lemon and creamy yoghurt creates a perfectly balanced cake that's suitable for everything from family gatherings to a simple afternoon treat.
