The weather in New Zealand has been extremely cold and stormy the last few weeks, meaning that staying indoors by the fire and baking has been one of my favourite pastimes. This weeks post is quite similar to my lemon drizzle cake which you can find here, but it uses yoghurt, which helps to keep the cake incredibly moist and is perfect for if you have yoghurt that is about to reach its expiry date (which happens to me quite often). I first made this cake a few months ago, but this is actually the first time I’ve made it as a loaf and I absolutely love how it turned out. I actually preferred it as a loaf and will definitely be making it in this tin from now on. Let’s get started!
You Will Need:
- 1 1/2 cups plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain yoghurt
- 1 cup white sugar
- 3 large eggs
- 2 teaspoons grated lemon zest
- 1/2 teaspoon vanilla essence
- 1/2 cup canola oil
- 1/3 cup lemon juice
- 1/3 cup white sugar
- 1 cup icing sugar
- 2 tablespoons lemon juice
What To Do:
- Preheat the oven to 180 degrees celcius and line a loaf tin with grease proof paper.
- Sift the flour, baking powder and salt into a large bowl.
- In a separate bowl, whisk together the yoghurt, sugar, eggs, lemon zest and vanilla essence.
- Slowly whisk the dry ingredients into the wet ingredients.
- Using a spatula, carefully fold the oil into the mixture until well combined.
- Pour the mixture into the loaf tin and place in the oven for 50 minutes or until cooked.
- While the cake is in the oven, start preparing your syrup by pouring the lemon juice and sugar into a small saucepan and stir over medium heat until the sugar is dissolved.
- When the loaf is cooked, remove from the oven and leave to cool in the tin forabout 10 minutes.
- Carefully remove the loaf from the tin and place onto a wire rack over a cookie sheet.
- Using a skewer, poke a few holes in the top of the loaf and pour the syrup over the top.
- Allow the cake to cool completely before preparing your glaze.
- To make the glaze, mix together the icing sugar and lemon juice and spread over the top of the cake.
I hope you enjoyed this recipe and I would loveto see your recreations 🙂