A tangy lemon loaf with a moist, tender crumb from yoghurt and oil, scented with lemon zest and vanilla and finished with a sharp lemon icing.
10g
2piece
200g
3piece
200g
120ml
5ml
250g
2tsp
2g
100g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 10g | — | — | |
| 2 | | 2piece | — | — | |
| 3 | | 200g | — | — | |
| 4 | | 3piece | — | — | |
| 5 | | 200g | — | — | |
| 6 | | 120ml | — | — | |
| 7 | | 5ml | — | — | |
| 8 | | 250g | — | — | |
| 9 | | 2tsp | — | — | |
| 10 | | 2g | — | — | |
| 11 | | 100g | — | — |
Preheat the oven
Grease a 900 g (2 lb) loaf tin with the butter.
Unsalted butter · 10 g
Line the loaf tin with baking paper.
Zest the lemons into the mixing bowl.
Lemon · 2 piece
Add the caster sugar to the mixing bowl.
Caster sugar · 200 gRub the zest into the sugar with your fingertips until fragrant.
Crack the eggs into the mixing bowl.
Egg · 3 pieceAdd the yoghurt to the mixing bowl.
Full-fat yoghurt · 200 gAdd the vegetable oil to the mixing bowl.
Vegetable oil · 120 mlAdd the vanilla extract to the mixing bowl.
Vanilla extract · 5 mlWhisk until smooth and pale.
Add the plain flour to the medium mixing bowl.
Plain flour · 250 g
Add the baking powder to the medium mixing bowl.
Baking powder · 2 tspAdd the salt to the medium mixing bowl.
Salt · 2 gWhisk the flour, baking powder and salt together.
Add the dry mixture to the wet mixture.
Fold together until just combined, with no dry streaks.
Smooth the top of the batter.
Put the loaf tin in the oven.
Bake until risen, golden and a skewer comes out clean.
Take the loaf tin out of the oven.
Leave the cake in the tin for 15 minutes.
Turn the cake out onto the wire rack and peel off the paper.
Leave to cool completely.
Juice one of the zested lemons into the small mixing bowl (about 3 tablespoons).
Add the icing sugar to the small mixing bowl.
Icing sugar · 100 gStir until you have a smooth, pourable glaze.
Drizzle the glaze over the cooled cake and leave it to set for about 15 minutes.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Preheat the oven⏱ 10 min |
| 2 | 10 g | | Grease a 900 g (2 lb) loaf tin with the butter.⏱ 30s |
| 3 | — | | Line the loaf tin with baking paper.⏱ 1 min |
| 4 | 2 piece | | Zest the lemons into the mixing bowl.⏱ 1 min 30sResultLemon zest |
| 5 | 200 g | | Add the caster sugar to the mixing bowl.⏱ 10sResultLemon zest and caster sugar |
| 6 | — | | Rub the zest into the sugar with your fingertips until fragrant.⏱ 30sResultLemon sugar |
| 7 | 3 piece | | Crack the eggs into the mixing bowl.⏱ 20sResultLemon sugar and egg |
| 8 | 200 g | | Add the 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 until smooth and pale.⏱ 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 flour, baking powder and salt together.⏱ 20sResultDry cake mixture |
| 16 | Dry cake mixturestep 15 | | Add the dry mixture to the wet mixture.⏱ 15sResultWet cake mixture and dry cake mixture |
| 17 | — | | Fold together until just combined, with no dry streaks.⏱ 1 minResultCake batter |
| 18 | Cake batterstep 17 | | Pour the batter into the lined loaf tin.⏱ 30sResultCake batter |
| 19 | — | | Smooth the top of the batter.⏱ 15sResultLevelled cake batter |
| 20 | — | | Put the loaf tin in the oven.⏱ 15sResultLevelled cake batter |
| 21 | — | | Bake until risen, golden and a skewer comes out clean.⏱ 50 minResultBaked loaf cake |
| 22 | — | | Take the loaf tin out of the oven.⏱ 15sResultBaked loaf cake |
| 23 | — | | Leave the cake in the tin for 15 minutes.⏱ 15 minResultPart-cooled loaf cake |
| 24 | Part-cooled loaf cakestep 23 | | Turn the cake out onto the wire rack and peel off the paper.⏱ 30sResultTurned-out loaf cake |
| 25 | — | | Leave to cool completely.⏱ 40 minResultCooled loaf cake |
| 26 | — | | Juice one of the zested lemons into the small mixing bowl (about 3 tablespoons).⏱ 30sResultLemon juice |
| 27 | 100 g | | Add the icing sugar to the small mixing bowl.⏱ 10sResultLemon juice and icing sugar |
| 28 | — | | Stir until you have a smooth, pourable glaze.⏱ 40sResultLemon glaze |
| 29 | Lemon glazestep 28 | | Drizzle the glaze over the cooled cake and leave it to set for about 15 minutes.⏱ 15 minResultGlazed loaf cake |
| Total Time | 2 hr 14 min | ||
A batch eaten a portion at a time — about 8 portions. Serve what is wanted now and keep the rest.
| Nutrient | per serving |
|---|---|
| 440kcal | |
| 7g | |
| 18g | |
| 3g | |
| 65g | |
| 38g | |
| 1g | |
| 269mg |
A tangy lemon loaf with a moist, tender crumb from yoghurt and oil, scented with lemon zest and vanilla and finished with a sharp lemon icing.
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.
