
The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn error occurred. Please try again.
Ingredients
125 g g | Natural Yoghurt Natural Yoghurt | |
500 g g | Self-Raising Flour Self-Raising Flour | |
150 ml ml | Vegetable Oil Vegetable Oil | |
125 g g | Caster Sugar Caster Sugar | |
2 | Eggs Egg | |
1 | Lemon
Lemon (zest, grated) | |
1 tsp tsp | Icing Sugar Icing Sugar |
For the lemon drizzle:
1 | Lemon
Lemon (juice) |
Add ingredients to existing shopping list or create new one
+ Create new shopping listLemon and Yoghurt Drizzle Cake
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
Method
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly grease a 1kg loaf tin with oil.
2 Pour the yoghurt into a large bowl. Pour the oil into the yoghurt pot until three-quarters full. Add this to the yoghurt and stir to combine. Wash out the yoghurt pot.
3 Add the grated lemon zest, eggs, sugar and flour, using the yoghurt pot to measure the sugar and flour. Stir to combine well.
4 Pour the cake batter into the prepared loaf tin and bake for 40-45 minutes until golden brown. The cake is ready when a skewer inserted into the centre comes out clean.
5 Stir the icing sugar into the lemon juice and mix until smooth.
6 Pour the drizzle over the loaf cake as soon as it comes out of the oven.
Makes 1 loaf