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
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.