Lemon Yoghurt Loaf Cake Recipe

My family loves lemon cake and I often make lemon flavoured cake, cookies and scones as it is easily available in England. I have two favourite Lemon Loaf recipe and this is one of them. This recipe was again passed on to me by my mum. She first made it when she came to visit us in England two years ago. I have made this cake many times since then and it has quickly become one of our favourite Afternoon Tea Cakes.

This lemon cake contains Greek yoghurt which helps keep the cake moist. Feel free to add slices of lemon on the top of the cake, you can omit it if you don’t like the look of it. I find adding the lemon slices makes the cake taste more lemony. This recipe has been adapted from Cuisine Paradise and the secret to baking this cake well is to use a low temperature so the top of the cake does not get burnt.  If your cake curdles when you are mixing the eggs, add  a spoonful or two of flour as your stir it in.  Also make sure you add the flour in two batches alternating with the yoghurt.

Here’s a short youtube video of how I made the Lemon Yoghurt Loaf Cake Recipe.

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Here are more recipes for you to try:

Gâteau au Yaourt or French Yoghurt Cake Recipe

How to make Moist Banana and Walnut Bread Recipe?

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Lemon Yoghurt Loaf Cake Recipe

yeahfoodie My family loves lemon cake and I often make lemon flavoured cake, cookies and scones as it is easily available in England. I have two favourite Lemon Loaf recipe and… Dessert Lemon Yoghurt Loaf Cake Recipe Western Print This

Serves: 1 Prep Time: 20 mins Cooking Time: 55 mins 55 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 3 voted )

Ingredients

• 175g Unsalted Butter
• 200g Castor Sugar (I used 180g)
• 3 Eggs
• 245g Self Raising Flour
• 4 tbsp Greek Yoghurt
• 1 Lemon (Juice and Zest)
• 1 Lemon Slices (Optional)
• A pinch of Salt

Instructions

1. Heat Oven to 160C. Then cream butter and sugar in mixer till creamy and pale.

2. Add in eggs, one at a time and beat well after each addition. If necessary scrape mixture off the side of the mixing bowl and make sure everything is well beaten.

3. Next add in lemon zest and juice. Give it a quick whizz.

4. Fold in sifted self-raising flour (which has been mixed with the salt) in batches.

5. Fold the yogurt till combined well.

6. Add batter to a 2 lb loaf tin and bake for 50-60 minutes. If you find the top is turning dark then cover it with a foil.

7. Optional. You can also decorate it with extra lemon slices.