Lemon yoghurt loaf cake
Lemon yoghurt loaf cake
Tangy lemon yoghurt loaf with a tender crumb from butter, eggs and vanilla.
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 10g | — | — | ||
| 2 | 3piece | — | — | ||
| 3 | 200g | — | — | ||
| 4 | 3piece | — | — | ||
| 5 | 200g | — | — | ||
| 6 | 120ml | — | — | ||
| 7 | 5ml | — | — | ||
| 8 | 250g | — | — | ||
| 9 | 2tsp | — | — | ||
| 10 | 2g | — | — | ||
| 11 | 100g | — | — |
Preheat the oven
Grease the loaf tin with the butter
Line the loaf tin with baking paper
Zest the 2 lemons into the mixing bowl
Add the caster sugar to the mixing bowl
Rub the lemon zest and caster sugar
Add the 3 eggs to the mixing bowl
Add the full-fat yoghurt to the mixing bowl
Add the vegetable oil to the mixing bowl
Add the vanilla extract to the mixing bowl
Whisk the egg mixture
Add the plain flour to the medium mixing bowl
Add the baking powder to the medium mixing bowl
Add the salt to the medium mixing bowl
Whisk the plain flour and baking powder and salt
Add the dry cake mixture from the medium mixing bowl to the mixing bowl
Fold the wet cake mixture and dry cake mixture
Pour the cake batter from the mixing bowl into the loaf tin
Smooth the cake batter
Put the loaf tin in the oven
Bake the levelled cake batter
Take the loaf tin out of the oven
Cool the baked loaf cake
Turn out the part-cooled loaf cake from the loaf tin on the wire rack
Cool the turned-out loaf cake
Juice the lemon into the small mixing bowl
Add the icing sugar to the small mixing bowl
Stir the lemon juice and icing sugar
Drizzle the lemon glaze over the cooled loaf cake
Transfer the glazed loaf cake from the wire rack onto the serving plate
Slice the glazed loaf cake
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | 180°C | Preheat the oven⏱ 20 min |
| 2 | 10 g | Grease the loaf tin with the butter⏱ 30s | |
| 3 | — | Line the loaf tin with baking paper⏱ 1 min | |
| 4 | 2 piece | Zest the 2 lemons into the mixing bowl⏱ 1 minResultLemon zest | |
| 5 | 200 g | Add the caster sugar to the mixing bowl⏱ 10sResultLemon zest and caster sugar | |
| 6 | — | Rub the lemon zest and caster sugar⏱ 30sResultLemon sugar | |
| 7 | 3 piece | Add the 3 eggs to the mixing bowl⏱ 20sResultLemon sugar and egg | |
| 8 | 200 g | Add the full-fat yoghurt to the mixing bowl⏱ 10sResultLemon sugar and egg and full-fat yoghurt | |
| 9 | 120 ml | Add the vegetable oil to the mixing bowl⏱ 10sResultEgg mixture | |
| 10 | 5 ml | Add the vanilla extract to the mixing bowl⏱ 5sResultEgg mixture | |
| 11 | — | Whisk the egg mixture⏱ 1 minResultWet cake mixture | |
| 12 | 250 g | Add the plain flour to the medium mixing bowl⏱ 10sResultPlain flour | |
| 13 | 2 tsp | Add the baking powder to the medium mixing bowl⏱ 5sResultPlain flour and baking powder | |
| 14 | 2 g | Add the salt to the medium mixing bowl⏱ 5sResultPlain flour and baking powder and salt | |
| 15 | — | Whisk the plain flour and baking powder and salt⏱ 20sResultDry cake mixture | |
| 16 | Dry cake mixturestep 15 | Add the dry cake mixture from the medium mixing bowl to the mixing bowl⏱ 15sResultWet cake mixture and dry cake mixture | |
| 17 | — | Fold the wet cake mixture and dry cake mixture⏱ 1 minResultCake batter | |
| 18 | Cake batterstep 17 | Pour the cake batter from the mixing bowl into the loaf tin⏱ 30sResultCake batter | |
| 19 | — | Smooth the cake batter⏱ 15sResultLevelled cake batter | |
| 20 | — | Put the loaf tin in the oven⏱ 15sResultLevelled cake batter | |
| 21 | — | Bake the levelled cake batter⏱ 50 minResultBaked loaf cake | |
| 22 | — | Take the loaf tin out of the oven⏱ 15sResultBaked loaf cake | |
| 23 | — | Cool the baked loaf cake⏱ 15 minResultPart-cooled loaf cake | |
| 24 | Part-cooled loaf cakestep 23 | Turn out the part-cooled loaf cake from the loaf tin on the wire rack⏱ 30sResultTurned-out loaf cake | |
| 25 | — | Cool the turned-out loaf cake⏱ 40 minResultCooled loaf cake | |
| 26 | 1 piece | Juice the lemon into the small mixing bowl⏱ 30sResultLemon juice | |
| 27 | 100 g | Add the icing sugar to the small mixing bowl⏱ 10sResultLemon juice and icing sugar | |
| 28 | — | Stir the lemon juice and icing sugar⏱ 40sResultLemon glaze | |
| 29 | Lemon glazestep 28 | Drizzle the lemon glaze over the cooled loaf cake⏱ 20sResultGlazed loaf cake | |
| 30 | Glazed loaf cakestep 29 | Transfer the glazed loaf cake from the wire rack onto the serving plate⏱ 15sResultGlazed loaf cake | |
| 31 | — | Slice the glazed loaf cake⏱ 1 minResultLemon yoghurt loaf cake | |
| Total Time | 1 hr 59 min | ||
| Nutrient | Per serving |
|---|---|
| 444kcal | |
| 7g | |
| 18g | |
| 3g | |
| 66g | |
| 39g | |
| 2g | |
| 280mg |
Lemon yoghurt loaf cake
Tangy lemon yoghurt loaf with a tender crumb from butter, eggs and vanilla.
What you’ll doYou will begin by rubbing lemon zest into sugar to release its oils, then whisk in the yoghurt, eggs, oil and vanilla before folding in the dry ingredients. The batter goes into a greased, lined tin and bakes until risen and golden. Once out of the oven, the cake rests in the tin before being turned out to cool completely — this cooling is non-negotiable before the glaze goes on. A simple lemon icing sugar glaze is stirred together, drizzled over, and left to set before slicing.
Ingredients
- Unsalted butter10 g
- Lemon3 piece
- Caster sugar200 g
- Egg3 piece
- Full-fat yoghurt200 g
- Vegetable oil120 ml
- Vanilla extract5 ml
- Plain flour250 g
- Baking powder2 tsp
- Salt2 g
- Icing sugar100 g