Name: Lemon yoghurt loaf with yoghurt drizzle
Prep time: 55 min
Cook time: 60 min
Total time: 115 min
Yield: 1
Ingredients: 175g butter, softened; 215.00 gm caster sugar; 30.00 ml finely grated lemon rind; 8.80 gm vanilla extract; 3 eggs; 262.50 gm self-raising flour; 65.63 gm lemon juice; 165.00 ml Greek Style All Natural Yoghurt; 150.00 gm pure icing sugar, sifted; Extra 5.30 gm lemon juice; Lemon zest, to serve

Lemon yoghurt loaf with yoghurt drizzle

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Prep Time:
55 minutes

Cook Time:
60 minutes

Total Time:
115 minutes

Irresistible lemon loaf with creamy yogurt drizzle.

Ingredients:

175g butter, softened
215.00 gm caster sugar
30.00 ml finely grated lemon rind
3 eggs
262.50 gm self-raising flour
65.63 gm lemon juice
165.00 ml Greek Style All Natural Yoghurt
150.00 gm pure icing sugar, sifted
Extra 5.30 gm lemon juice
Lemon zest, to serve

Instructions:

Preheat your oven to 180°C/160°C fan-forced. Thoroughly grease a 7cm-deep, 11.5cm x 20cm loaf pan, and line it with baking paper, ensuring the paper extends 5cm above the edges on all sides.
In a mixing bowl, cream together butter, caster sugar, lemon rind, and vanilla until light and fluffy using an electric mixer. Then, add eggs one at a time, mixing well after each addition. Slowly incorporate the flour, followed by the lemon juice and 1/2 cup of yogurt until well combined.
Transfer the mixture into the pan and bake for 55 minutes to 1 hour until a skewer comes out clean. If it starts to brown too much, cover loosely with foil. Let it sit in the pan for 10 minutes, then flip it onto a wire rack lined with baking paper to cool.
In a medium bowl, mix icing sugar and the rest of the yoghurt. Stir in extra lemon juice until it reaches a drizzling consistency. Drizzle the icing over the loaf and sprinkle with lemon zest. Let it sit for 15 minutes before serving.

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