Lemon Yoghurt Loaf with Yoghurt Drizzle
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.