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Greek yoghurt and lemon loaf
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Moist yogurt cake with tangy lemon icing.
Ingredients:
  • 125g butter, softened
  • 215.00 gm caster sugar
  • 1 lemon, rind finely grated
  • 2 eggs, separated
  • 250.00 ml Greek Style Yoghurt
  • 64.38 gm milk
  • 300.00 gm self-raising flour, sifted
  • 50.00 gm almond meal (ground almonds)
  • 300.00 gm pure icing sugar, sifted
  • 1 lemon, rind finely grated, juiced
  • 10.00 gm butter, melted
Instructions:
  • Preheat your oven to 180°C. Line a 7cm-deep, 10.5cm x 20.5cm loaf pan with baking paper, leaving a 2cm overhang on both long ends.
  • With electric beaters, whip butter, sugar, and lemon rind on high speed until light and fluffy. Beat in egg yolks one at a time. Blend yoghurt and milk together in a jug. Gently fold in flour, almond meal, and yoghurt mixture, one at a time, into the butter mixture.
  • With electric beaters, whip egg whites until soft peaks form. Fold one-quarter of the whipped egg whites into the batter. Then gently fold in the rest of the whipped egg whites. Transfer the mixture into the prepared pan and bake for 45 minutes. Lower the oven temperature to 160°C and bake for an additional 15 to 20 minutes, or until a skewer inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Prepare the lemon icing by mixing icing sugar, 2 tablespoons of lemon juice, and butter in a bowl. Use a wooden spoon to beat until the mixture is smooth. Drizzle the luscious lemon icing over the loaf, sprinkle with lemon rind, and serve.

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