Lemon yoghurt loaf with yoghurt drizzle
Lemon yoghurt loaf is a moist, tangy dessert that pairs bright lemon flavor with a creamy yoghurt drizzle. This simple recipe ensures a delightful treat perfect for any gathering.
Cook time 60 min
Prep time 55 min
Ingredients:
2/3 cup butter1 cup sugar
2 tsp vanilla extract
3 eggs
2 cups self-raising flour
1 tsp lemon juice
2/3 cup greek yogurt
1 cup powdered sugar
Lemon yoghurt loaf with yoghurt drizzle is a delightful and tangy treat perfect for any occasion. The loaf is moist and bursting with the refreshing flavor of lemon, complemented by the creamy, sweet yoghurt drizzle. This easy-to-follow recipe will guide you to create a delicious and impressive dessert that everyone will love.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This will take about 3–5 minutes using an electric mixer on medium speed.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix well.
- Add the lemon juice to the mixture and mix until combined.
- Gradually add the self-raising flour to the wet mixture, alternating with the Greek yogurt. Begin and end with the flour, mixing just until combined each time. Do not overmix, as this can lead to a dense loaf.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Place the loaf pan in the preheated oven and bake for approximately 45-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and spring back when lightly pressed.
- Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- In a small bowl, combine the powdered sugar with 2-3 tablespoons of Greek yogurt. Stir until smooth. Adjust the consistency by adding more yogurt if needed – it should be thick but pourable.
- Once the loaf is completely cooled, drizzle the yoghurt mixture over the top of the loaf using a spoon or a piping bag for a more controlled application.
- Slice the loaf and serve. Enjoy your delicious Lemon Yoghurt Loaf with a refreshing yoghurt drizzle!
Congratulations, your lemon yoghurt loaf with yoghurt drizzle is ready to be enjoyed! This zesty and moist loaf, topped with a sweet and tangy yoghurt drizzle, is sure to be a hit. Whether you are serving it at a gathering or enjoying it as a personal treat, this recipe is a fantastic way to indulge in the delightful combination of lemon and yoghurt.
Lemon yoghurt loaf with yoghurt drizzle FAQ:
For this Lemon Yoghurt Loaf, a standard 9x5-inch loaf pan is recommended. This size will allow the loaf to rise properly and cook evenly.
The loaf is done baking when a toothpick inserted into the center comes out clean. It should also be golden brown on top and should spring back when lightly pressed.
Yes, you can substitute Greek yogurt with regular yogurt, but it may result in a slightly different texture. Choose unsweetened plain yogurt for the best results.
Store the cooled loaf in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months.
To make a gluten-free Lemon Yoghurt Loaf, substitute self-raising flour with a gluten-free all-purpose flour blend that includes a leavening agent. Ensure all other ingredients are gluten-free as well.
Tips:
- Ensure all your ingredients are at room temperature before you start for a smoother batter.
- Use freshly squeezed lemon juice for the best flavor.
- Be careful not to over-mix the batter once you add the flour; mix until just combined.
- If you don't have self-raising flour, you can make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and half a teaspoon of salt.
- To check if the loaf is done, insert a toothpick into the center; it should come out clean or with a few crumbs, not wet batter.
- Allow the loaf to cool completely before drizzling the yoghurt glaze to prevent it from melting and soaking into the loaf.
Nutrition per serving
8 ServingsCalories 500kcal
Protein 9g
Carbohydrates 77g
Fiber 1.13g
Sugar 45g
Fat 18g
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