Lemon & Greek Yoghurt Loaf Cake
When life gives you lemons make a lemon cake!
I feel like this cake represents making the best out of a bad situation. Lemons on their own are too sweet and too sour but add some sugar and flour and you’ve got the most delicious cake. We’ve all been dealt our fair share of lemons this year... but here we are remaining positive with the end is in sight!
Made with Greek yogurt this take on a lemon drizzle is super light and moist! So make the best out of the next few weeks and turn your lemons into cake 🍰 🍋
Ingredients
* 200g caster sugar
* 3 large eggs
* 200 g low-fat vanilla Greek yoghurt
* 2 tablespoons lemon zest
* 3 tablespoons lemon juice
* 100 g vegetable oil
* 300g plain flour
* 2 and ¼ teaspoons baking powder
* ¼ teaspoon salt
Lemon Glaze:
* 1 cup powdered sugar
* 3 tablespoons lemon juice or more if needed for the perfect consistency
Instructions
1. Preheat oven to 180 degrees C. Line a 9×5-inch loaf tin with baking parchment and set aside.
2. In a large bowl, whisk together the sugar, eggs, vanilla Greek yogurt, lemon zest, lemon extract, and oil until smooth and combined.
3. Add in the flour, baking powder, salt, and stir until just combined; be sure not overmix. Overmixing can result in a tough cake. Some lumps will be present in the batter, but don’t try to stir them smooth they will cook out.
4. Pour the batter the prepared loaf tin and bake for about 45-50 minutes, or until the top is set and a toothpick comes out clean or with a few moist crumbs but no batter. To help prevent excessive browning, loosely drape a piece of foil over the cake in the last 10 minutes of baking.
5. Allow loaf cake on a wire rack for at least 20-30 minutes before drizzling it with the lemon glaze.
6. To Make the Lemon Glaze:
7. In a small bowl, whisk together the powdered sugar and lemon juice until smooth and combined. If needed more lemon juice or powdered sugar until the desired consistency is reached. Evenly drizzle glaze over bread before slicing and serving.
8. Enjoy!
