| | Lemon yoghurt loaf with yoghurt drizzle
Lemon yoghurt loaf with yoghurt drizzle
Lemon yoghurt loaf with yoghurt drizzle 4.3-5 9
  • Calories: 2053 kj
  • Fat: 21.9g
  • Carbohydrates: 66.1g

How to Make:

  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.
  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.
  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.
  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.
Time for preparing:
60 min.


  • 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