Donna Hay: Basics To Brilliance

https://www.lifestylefood.com.au/recipes/25596/lemon-yoghurt-loaf

LifestyleFOOD.com.au

Ingredients

  • 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

Method

  • 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.

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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