Name: Lemon yoghurt loaf cake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 1 loaf serving
Cuisine: Bake
Ingredients: 250 ml gluten-free flour; 5 ml Baking powder; 80 ml canola oil; 250 ml sugar; 2 eggs large; 15 ml vanilla essence; 180 ml yoghurt plain; lemon zested; 40 ml lemon juice freshly squeezed

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Ingredients (9)

250 ml	gluten-free flour
5 ml	Baking powder
80 ml	canola oil
250 ml	sugar
2	eggs — large
15 ml	vanilla — essence
180 ml	yoghurt — plain
	lemon — zested
40 ml	lemon juice — freshly squeezed

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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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