LEMON AND YOGHURT LOAF

Recipe and imagery by Lucy Mathieson (@bakeplaysmile)


LEMON AND YOGHURT LOAF

SERVES: 8

DIFFICULTY


INGREDIENTS

For the lemon & yoghurt loaf

  • 275 g (1 1/4 cups) caster sugar
  • 2 eggs
  • 110 g (1/2 cup) vegetable oil
  • lemon zest from 2 lemons
  • pinch of salt
  • 260 g (1 cup) Authentic Greek yoghurt
  • 300 g (2 cups) self-raising flour

For the lemon icing glaze

  • 265 g (1 3/4 cups) icing sugar (confectioners sugar)
  • 60 g (1/4 cup) lemon juice
  • pinch of salt
  • lemon zest from 1 lemon
  • 1 tsp butter

METHOD

For the full recipe, visit Bake Play Smile.

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