During Scottish Food & Drink Fortnight why not enjoy some home baking with our mouth watering Lemon Yogurt Loaf – finished with lemon drizzle & lemon icing it’s full of fresh, citrus flavour!
For the cake:
1 carton (150g) of Lemon Curd flavour yogurt
300g self raising flour
160g caster sugar
3 medium free-range eggs
Finely grated zest of 1 lemon
For the lemon drizzle:
Juice of 1 lemon
70g caster sugar
For the lemon icing:
80g icing sugar
2-3 tbsp lemon juice
Melt butter in a large pan, remove from the heat and add all the other cake ingredients – mix well. Spoon into a lined 2lb loaf tin and bake at 180°C for 40- 50 minutes or until the loaf is risen & golden and springs back when lightly touched on top.
To make the lemon drizzle – mix the lemon juice and caster sugar together.
While still warm prick the top of the loaf with a cocktail stick and drizzle the lemon juice mixture over the top. Turn out loaf onto a wire cooling tray.
For the icing – mix the icing sugar and lemon juice together until smooth. When the loaf is cool, drizzle the icing back and forwards over the loaf. Leave to set then serve in slices.
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