Recipe Index

Ingredients

• 2 cups plain flour
• 4 tsp baking powder
• 1/8 tsp salt
• 1 cup plain yoghurt, at room temperature
• 2 large eggs, at room temperature
• 2¾ oz unsalted butter, melted and cooled
• 1/4 cup vegetable or canola oil
• 2 tbsp lemon zest (about 2 large lemons)
• 1/4 cup lemon juice
• 1 1/4 cups caster sugar
• 1/2 tsp vanilla extract
• 1 1/2 tsp lemon extract (or 1 tbsp extra lemon zest)
• 1 cup icing sugar, sifted
• 3–3 1/2 tsp lemon juice, for the glaze

Method

1. Heat the oven to 350°F. Grease and line a 9 x 5 in loaf tin with baking paper.
2. Whisk the flour, baking powder and salt together in a large bowl.
3. In a second bowl, whisk the yoghurt, eggs, melted butter, oil, lemon zest, lemon juice, caster sugar, vanilla and lemon extract until smooth.
4. Pour the wet mixture into the dry and fold together with a spatula just until no flour pockets remain — a few small lumps are fine.
5. Scrape into the prepared tin, smooth the top and bake for 55–65 minutes until risen, golden and a skewer inserted in the centre comes out clean. Cover loosely with foil in the last 15 minutes if it browns too quickly.
6. Cool in the tin for 15 minutes, then turn out onto a rack and cool completely, at least 2 hours, before glazing.
7. Whisk the icing sugar with the glaze lemon juice, a little at a time, to a thick pouring consistency. Drizzle over the cold loaf and leave for 30 minutes to set before slicing.

Prep: 15 min · Cook: 65 min · Total: 260 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data