Lemon yoghurt loaf

Posted on: October 18th, 2009 by admin No Comments

Loaf is not really an attractive word is it? Anyway this loaf is highly attractive, maybe it should be called a cake. In any case if you like a moist, smooth, lemony cake with a zesty icing, this’ll be your new favorite. (It is my idea of perfection).


  • 125g (4.4oz) butter, softened
  • 1 c caster sugar
  • 1 lemon, rind finely grated
  • 2 eggs, separated
  • 1 c Greek-style yoghurt
  • 1/4 c milk
  • 2 c self-raising flour, sifted (or 2 c plain flour with 2 tsp baking powder)
  • 1/2 c almond meal (ground almonds)
  • Lemon icing

  • 2 c pure icing sugar, sifted
  • 1 lemon, juiced and rind finely grated(for decoration, not a must)
  • 2 tsp butter, melted

Preheat the oven to 180°C (350ºF). Line base and sides of a loaf pan with baking paper.

Cream the butter, sugar and lemon rind until pale and creamy. Add egg yolks one at a time, beating well after each addition. Combine the yoghurt and milk in a jug. Now fold the flour, almond meal and yoghurt mixture, also one at a time, into butter mixture.

Beat the eggwhites in a separate bowl until soft peaks form. Gently fold the eggwhites into the batter (don’t over stir!). Spoon into prepared pan and bake for 40 minutes. Reduce the oven to 160°C and bake for a further 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes and turn out onto a wire rack to cool completely.

Make lemon icing: Combine icing sugar, 2 tablespoons lemon juice and butter in a bowl. Beat with a wooden spoon until smooth. Drizzle lemon icing over loaf. Sprinkle with lemon zest and serve (caution: you’ll wish you had made 2).

This recipe is from a great cooking store in Montreal, Les Touilliers. They give you a recipe with every purchase.

Tags: , , ,

Leave a Reply