Greek yoghurt and lemon loaf
This Greek yoghurt and lemon loaf combines the creamy tang of Greek yoghurt with zesty lemon, creating a moist and flavorful cake that’s perfect for any time of day. The added almonds provide a delightful crunch, elevating its appeal as a versatile dessert or breakfast option.
Cook time 60 min
Prep time 20 min
Ingredients:
2 tsp butter1 cup sugar
2 tbsp lemon zest
2 eggs
1 cup greek yogurt
1/4 cup milk (1% fat)
2 cups self-raising flour
1/2 cup almonds
2 cups powdered sugar
{'text': 'Enjoy the delightful tanginess of this Greek yoghurt and lemon loaf. Perfect for breakfast, tea time, or dessert, this recipe combines the rich creaminess of Greek yoghurt with zesty lemon, offering a flavorful and moist treat. The addition of almonds adds a crunchy texture, making it a versatile and enjoyable baked good for any occasion.'}
Instructions:
Preheat your oven to 350°F (175°C). Grease a standard loaf pan with a small amount of butter or line it with parchment paper to prevent sticking.
In a large mixing bowl, cream together the 2 tsp of butter and 1 cup of sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
Mix in the 2 tbsp of lemon zest. Next, add the 2 eggs one at a time, beating well after each addition to incorporate fully.
Stir in the 1 cup of Greek yogurt until combined. Gradually add the 1/4 cup of milk and mix until you have a smooth batter.
Gradually fold in the 2 cups of self-raising flour until just combined. Be careful not to overmix; the batter should be smooth but not overly worked.
Gently fold in the 1/2 cup of finely chopped almonds until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
While the loaf is baking, prepare the lemon glaze. In a medium bowl, whisk together the 2 cups of powdered sugar with enough lemon juice to achieve desired consistency.
Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, drizzle the lemon glaze over the top of the loaf.
Slice and serve the Greek yogurt and lemon loaf. Enjoy it as a delightful breakfast treat or a refreshing dessert.
{'text': 'With its wonderful blend of textures and flavors, this Greek yoghurt and lemon loaf is sure to become a favorite. The moist, tangy loaf paired with a sweet glaze is a perfect combination that can brighten up any day. Whether you’re sharing with family and friends or enjoying a slice on your own, this recipe is a must-try for any baking enthusiast.'}
Greek yoghurt and lemon loaf FAQ:
Bake the loaf in a preheated oven at 350°F (175°C) for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the top should be lightly golden.
You can substitute Greek yogurt with plain yogurt or sour cream in equal amounts, though this may slightly alter the texture and flavor.
Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, it can be refrigerated for up to a week or frozen for up to 3 months.
A standard loaf pan, typically 9x5 inches, is recommended for this Greek yoghurt and lemon loaf recipe.
Tips:
- Use fresh lemons for zest to get the best citrus flavor.
- Ensure the butter is at room temperature for easier creaming with sugar.
- Fold in the dry ingredients gently to avoid overmixing, which can make the loaf dense.
- Let the loaf cool completely before glazing with powdered sugar for better adherence and appearance.
- Preheat your oven for at least 15 minutes to ensure it's at the right temperature for baking.
Nutrition per serving
8 ServingsCalories 490kcal
Protein 11g
Carbohydrates 100g
Fiber 2.06g
Sugar 63g
Fat 8g
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