Fresh lemons, tangy and fragrant, add a citrus zing to this lovely Lemon and Yoghurt Loaf. It's a simple cake to make and a delicious cake to eat. (Eating is always the best bit, isn't it!)
The recipe is based on one I collected from an old Family Circle magazine way back in 1995! As usual, I tend to tinker with recipes and this one is no different. I halved the amount of sugar, doubled the amount of lemon and substituted macadamia nut oil for vegetable oil. I also used full fat yoghurt and not low-fat yoghurt. Here's how I made it:
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| Slices of Lemon and Yoghurt Loaf. |
Lemon and Yoghurt Loaf
3/4 cup caster sugar
1/4 cup macadamia nut oil (or vegetable oil)
1 egg
2 egg whites
2 teaspoons vanilla extract
1 3/4 cups self raising flour
1 cup full fat plain yoghurt
4 Tablespoons lemon juice
2 Tablespoons coconut sugar (or brown sugar)
2 teaspoons cinnamon
1. Preheat oven to 180C and line a loaf tin.
2. Beat sugar, egg, eggwhites, oil and vanilla until pale, thick and frothy.
3. Add sifted flour, yoghurt and lemon juice to frothy egg mixture. Fold in gently with a metal spoon.
4. Spoon half of this cake batter into base of lined loaf tin and spread evenly.
5. Mix together coconut sugar and cinnamon and sprinkle this over batter in the loaf tin.
6. Cover the cinnamon sugar with remaining half of cake batter.
7. Bake in oven for approximately 40minutes until skewer inserted into centre of cake comes out clean.
8. Leave this cake to cool in cake tin until turning out onto a wire rack.
You could drizzle a lemon icing over this cake. You could make a lemony syrup to pour over the cake while it's still warm so that it soaks in. You could spread it with lashings of homemade lemon curd or you could serve it up, as I do, with a big dollop of thick, fresh cream and some warmed berries. Yum!
I hope you enjoy it!
Meg
I hope you enjoy it!
Meg
Thanks for sharing Meg, I know what I'll be doing on my day off tomorrow.
ReplyDeleteYou're welcome:) Happy baking, Jan!
DeleteLooks very tasty....
ReplyDeleteI like it a lot because of the tartness of the lemon and yoghurt and because it's not overly sweet. Meg:)
DeleteThat sounds delicious. Family Circle? That takes me back my mother used to read that when I was a child!
ReplyDeleteShowing my age, perhaps! I once collected recipes from the magazines my mother read, I'd cut them out and paste them into an old exercise book. I had quite some fun during our last visit when I flicked through that book!
DeleteI have egg whites and lemon juice in the freezer, this recipe is just screaming out for me to use them up, which is great, because I never really know what to do with egg whites, I just freeze them because I can't stand to throw them away!
ReplyDeleteIt's a really easy and yummy way to use up your egg whites, Cheryl. I often have left over egg whites too and I use them up by adding them into omelettes:)
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