Yogurt Atelier
Classic Yogurt Loaf Cake
A tender, moist loaf cake where plain yogurt keeps the crumb soft, finished with lemon zest and a dusting of sugar.
65 min · Serves 8
Method
Heat the oven to 175°C (350°F). Grease a 9 x 5 inch (23 x 13 cm) loaf pan and line it with parchment paper.
Whisk the flour, baking powder and salt together in a bowl.
In a second bowl, whisk the yogurt, sugar, eggs, oil, vanilla and lemon zest until smooth.
Fold the dry ingredients into the wet ones until just combined. A few small lumps are fine.
Pour the batter into the pan and bake for 45 to 55 minutes, until golden and a skewer in the center comes out clean.
Cool in the pan for 10 minutes, lift out onto a rack and cool completely before slicing. Dust with powdered sugar.
From the kitchen
Contains milk, eggs and wheat (gluten). Plain, unsweetened yogurt gives the best crumb. Prep time includes baking.
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