Donna Hay: Basics To Brilliance


  • ½ cup (125ml) vegetable oil

  • 2 eggs

  • 1 tablespoon lemon rind

  • 2 tablespoons lemon juice

  • 1 cup (220g) caster (superfine) sugar

  • 1½ cups (225g) self raising (self-rising) flour

  • ¾ cup (200g) natural Greek-style (thick) yoghurt

  • lemon icing

  • 1½ cups (240g) icing (confectioner’s) sugar, sifted

  • 2 tablespoons natural Greek-style (thick) yoghurt

  • 1 teaspoon lemon juice


  • 1.

    Preheat oven to 160°C (325°F). Lightly grease a 10cm x 20cm (2-litre-capacity) loaf tin and line with non-stick baking paper. Set aside.

  • 2.

    Place the oil, eggs, lemon rind and lemon juice in a large bowl and whisk to combine. Add the sugar, flour and yoghurt and whisk well to combine. Pour the mixture into the prepared tin and smooth the top. Bake for 50 minutes – 1 hour or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes before turning out onto a wire crack to cool completely.

  • 3.

    To make the lemon icing, place the sugar, yoghurt and lemon juice in a medium bowl and mix to combine.

  • 4.

    Spoon the icing over the loaf and slice to serve.

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