Cook Well for Less

Lemon Yoghurt Loaf

A moist, sticky lemony loaf made with plain yoghurt and a yummy lemon drizzle.

Prep
20 mins
Cook
50 mins
Total
70 mins
Difficulty
easy
Makes
8 slices
Illustration: Lemon yoghurt loaf with a light drizzle and two cut slices
Cook Well for Less · AI-generated pencil and watercolour illustration

Get ready

Ingredients

  • 100g plain yoghurt
  • 1 lemonfinely grated zest and 30 ml juice
  • 75 g butter, plus a little from this amount for greasingmelted and cooled slightly
  • 1 large egg
Equipment
  • 450 g (1 lb) loaf tin
  • baking parchment
  • fine grater
  • citrus juicer or fork
  • mixing bowl
  • whisk
  • wooden spoon or spatula
  • skewer
  • wire rack

Cook

Method

  1. Prepare the tin and lemon

    Heat the oven to 180°C / 160°C fan / Gas 4. Use a little of the measured butter to grease a 450 g (1 lb) loaf tin, then line the base and long sides with baking parchment. Finely grate the yellow zest from the lemon, avoiding the bitter white pith, then squeeze and measure 30 ml juice.

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  2. Mix the wet ingredients

    Put the yoghurt, remaining melted butter, egg, lemon zest and 100 g of the sugar in a mixing bowl. Whisk until evenly combined.

  3. Add the flour

    Add the flour and fold gently just until no dry patches remain. Scrape the mixture into the tin and level the top.

  4. Bake

    Bake for 45–50 minutes until risen and golden. A skewer inserted into the centre should come out without wet batter. If the top is browning before the middle is ready, cover it loosely with foil for the final 10 minutes.

    New to this?How to tell when a cake is cooked

  5. Add the drizzle

    While the loaf bakes, stir the remaining 20 g sugar into the measured lemon juice. Leave the baked loaf in its tin, prick the top several times with a skewer and spoon over the drizzle slowly so it soaks in rather than running down the sides.

  6. Cool

    Leave in the tin for 15 minutes, then lift onto a wire rack and cool completely before slicing.

For later

Storing and using leftovers

Storage

Let the loaf cool completely, then keep it in an airtight container in a cool, dry place for up to 3 days.

Freezing

Freeze the cooled loaf whole or as individual slices for up to 3 months. Wrap it well, then thaw at room temperature while still wrapped.

Practical guide:How to freeze cakes and home baking

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