Lemon yoghurt loaf with yoghurt drizzle

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How to make Lemon yoghurt loaf with yoghurt drizzle

  • Yield : 8
  • Prep Time : 0:55
  • Cook Time : 1:00
  • Total Time : 1:55

Ingredients

  • 175g butter, softened
  • 1 cup caster sugar
  • 1 1/2 tablespoons finely grated lemon rind
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 3/4 cups self-raising flour
  • 1/4 cup lemon juice
  • 2/3 cup Tamar Valley Greek Style All Natural Yoghurt
  • 1 cup pure icing sugar, sifted
  • Extra 1 teaspoon lemon juice
  • Lemon zest, to serve

Method

  • Step 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.
  • Step 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 1/2 cup yogurt. Stir to combine.
  • Step 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.
  • Step 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.

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