Donna Hay: Basics To Brilliance

Bored of banana bread? Donna Hay's Lemon Yoghurt Loaf will absolutely hit the spot!


  • 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.

  • 3.

    Pour the mixture into the prepared tin and smooth the top.

  • 4.

    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.

  • 5.

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

  • 6.

    Spoon the icing over the loaf and slice to serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1090kj
  • Fat Total 60g
  • Saturated Fat 5g
  • Protein 8g
  • Carbohydrate 133g
  • Sugar 108g
  • Sodium 63mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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