Lemon Yogurt Loaf
From hollyeats 13 years ago
- 1 hr 20 min to make
- Serves 6-8
This simple loaf keeps well and can be eaten happily as is anytime or dressed up for dessert with raspberries and whipped cream. The original recipe is supposedly French in origin but I have tweaked it.
Ingredients
- 1 1/2 cups all-purpose flour (spelt works well too) shopping list
- 2 tsp baking powder shopping list
- 1/2 tsp salt shopping list
- 1 cup fine sugar shopping list
- Zest of 1 large lemon, finely grated shopping list
- 3/4 cup plain thick Greek yogurt, any fat content shopping list
- 1/2 cup vegetable oil (grapeseed is nice) shopping list
- 2 large eggs shopping list
- 1/2 tsp vanilla extract (or use 1/2 pkt vanilla sugar) shopping list
How to make it
- Preheat oven to 350°F/175°C; butter and flour a standard loaf pan. (Since there is no butter in the recipe, using butter to grease the pan makes a lovely-tasting crust!)
- Whisk together the flour, BP and salt in a small bowl.
- In a medium bowl, work the zest with your fingertips into the sugar until the oils have moistened the sugar. (If using vanilla sugar rather than extract, add it now.)
- Whisk in the yogurt (do not attempt to use standard yogurt; it must be the thick Greek style!), eggs and oil until well blended. If using liquid vanilla, add that too.
- Fold in the dry ingredients until just blended but still a bit lumpy, as for muffins.
- Pour into loaf pan and smooth top.
- Bake about an hour or until golden brown and a tester comes out clean.
- Cool cake in pan on wire rack 15 minutes; turn it out and cool completely before cutting.
- Keeps at room temperature about 3 days and a week, well-wrapped, in the fridge.
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