Lemon yoghurt loaf cake

To package as a gift, clean the loaf tin and line with greaseproof or decorative paper. Place the cake back in the tin. Tie a ribbon around it and add a pretty knife and a name tag.
 
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Recipe from: 14 March 2016
Preparation time: 20 min
Cooking time: 55 min
 
 

Ingredients

 
  • 250
    ml
    gluten-free cake flour
  • 5
    ml
    baking powder
  • 80
    ml
    canola oil
  • 250
    ml
    sugar
  • 2
    large eggs
  • 15
    ml
    vanilla essence
  • 180
    ml
    plain yoghurt
  • grated zest of 1 lemon
  • 40
    ml
    freshly squeezed lemon juice
Servings: Change Serving
 
 

Method

 
Preheat oven to 180°C.

Sift the flour, baking powder and a pinch of salt together.

Whisk the oil, 200ml sugar, the eggs, vanilla essence, yoghurt and lemon zest together.

Whisk the dry ingredients into the yoghurt mixture and pour into a greased and lined 20 x 10cm loaf tin. Bake for 45 minutes or until a skewer inserted comes out clean.

Prepare the syrup by melting the remaining sugar and the lemon juice together over a medium heat. Drizzle over the loaf as it comes out of the oven. Cool for 15 minutes in the tin, then remove and finish cooling on a wire rack.

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Read more on: yoghurt  |  recipe  |  bake  |  lemon  |  cake
 

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