Yoghurt Pottle Lemon Loaves

Yoghurt Pottle Lemon Loaves


These lemon loaves are measured by a yoghurt pottle. They are so simple even the clean up is easy. The original recipe is made into a 20 cm cake pan.

Yogurt Pottle Lemon Loaves

Created by the Amazing Annabel Langbein

150g pottle of either Lemon Yoghurt or greek yoghurt

1 pottle neutral oil, such as sunflower, grapeseed or rice bran oil

2 pottles caster sugar

3 pottles plain flour

2 tsp baking powder

finely grated zest of 2 lemons

3 eggs

1/2 pottle icing sugar, for glaze

2 tsp lemon juice, for glaze

 
Preheat oven to 170˚C fanbake.

Grease your loave tins or cake tin.

Combine all ingredients except icing sugar and lemon juice in a large bowl, scraping out the pottle with a spatula between ingredients.

Stir with a until evenly combined. Transfer to prepared tin and bake until the top is golden and a skewer inserted into the centre comes out clean (about 40 minutes).

Allow to cool in the tin, then transfer to a serving plate.

To make Lemon Glaze, half-fill pottle with icing sugar then add lemon juice and stir until smooth, adding a little extra if necessary to make a runny glaze. Drizzle over the cake and garnish with fresh seasonal berries.

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