Lemon Yo­ghurt Loaf with Yo­ghurt Driz­zle

Super Food Ideas - - CONTENTS -

SERVES 8 PREP 30 MIN­UTES (PLUS 25 MIN­UTES

STAND­ING AND COOLING) COOK 1 HOUR

175g but­ter, soft­ened 1 cup caster sugar 1½ ta­ble­spoons finely grated lemon rind 2 tea­spoons vanilla ex­tract 3 eggs 1¾ cups self-rais­ing flour ¼ cup lemon juice ²⁄³ cup plain Greek-style yo­ghurt 1 cup pure ic­ing sugar, sifted Ex­tra 1 tea­spoon lemon juice Lemon zest, to serve

1 Pre­heat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 11.5cm x 20cm loaf pan. Line base and sides with bak­ing pa­per, ex­tend­ing pa­per 5cm above edges on all sides. 2 Us­ing an elec­tric mixer, beat but­ter, caster sugar, lemon rind and vanilla to­gether un­til light and fluffy. Add eggs, 1 at a time, beat­ing un­til com­bined after each ad­di­tion.

Add flour. Stir to com­bine. Add lemon juice and ½ cup yo­ghurt. Stir to com­bine. 3 Pour mix­ture into pre­pared pan. Bake for 55 min­utes to 1 hour or un­til a skewer in­serted into the cen­tre of loaf comes out clean (cover loosely with foil if over-brown­ing dur­ing cook­ing). Stand in pan for 10 min­utes. Turn, top-side up, onto a wire rack lined with bak­ing pa­per to cool com­pletely. 4 Com­bine ic­ing sugar and re­main­ing yo­ghurt in a medium bowl. Add enough ex­tra lemon juice to form a driz­zling con­sis­tency. Driz­zle ic­ing over loaf. Sprin­kle with lemon zest. Stand for 15 min­utes. Serve. NU­TRI­TION: (per serve) 2053kj; 21.9g fat; 13.7g sat fat; 6.4g pro­tein; 66.1g carbs; 1.2g fi­bre; 118mg chol; 419mg sodium.

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