Lemon yogurt loaf cake

Lemon yogurt loaf cake

Serves 10-12

210g plain flour

¼ tsp salt

2 tsp baking powder

Zest of 1 lemon

200g sugar

180ml Glenisk BIO Organic Wholemilk Natural Yogurt

3 eggs

¼ tsp vanilla extract

60ml vegetable oil, plus extra for greasing

60ml olive oil 

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease and line a 900g loaf tin.
  2. In a bowl, whisk together the flour, salt and baking powder.
  3. In a separate bowl, rub the lemon zest into the sugar until it begins to release its oils. Add the yogurt, eggs and vanilla and whisk until blended.
  4. Gradually stir in the flour mixture. Pour in the vegetable and olive oil and stir to combine well.
  5. Pour the batter into the prepared loaf tin and smooth the top with a spatula.
  6. Bake for 50-55 minutes until the loaf is golden on top and a skewer inserted into the centre comes out clean.
  7. Leave to cool in the tin for five minutes, then gently remove. Allow to finish cooling on a wire rack.

Per serving: 237kcals, 11.2g fat (1.5g saturated), 31.6g carbs (16.8g sugars), 3.9g protein, 0.5g fibre, 0.067g sodium

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