Benjamina's lemon drizzle yoghurt loaf
Bake Off star Benjamina Ebuehi shows us how to whip up a simple but delicious lemon drizzle that the whole family will love.
Makes 2lb loafPrep: 10 minutes, plus cooling & setting timeCook: 45-50 minutes
Ingredients175g caster sugarZest of 1 lemon120ml sunflower oil3 medium eggs220g plain flour2 tsp baking powderPinch of salt185g plain yoghurtLemon glaze:150g icing sugarJuice of 1 lemon
Preheat the oven to 170C fan/gas 3. Grease and line a 2lb loaf tin.
In a large bowl, mix together the sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it resembles wet sand. Pour in the oil and stir to combine.
Beat in the eggs followed by the flour, baking powder and salt. Mix briefly until smooth before stirring in the yoghurt.
Pour into the prepared tin and bake for 45-50 minutes until the cake is a deep golden brown and a skewer inserted into the centre comes out clean. Let the cake cool completely on a wire rack.
To make the glaze: Mix together the icing sugar and lemon juice to get a very thick pourable glaze. If it is too thin, add a little more icing sugar. Pour the glaze on the cake letting it drip down the sides. Let the glaze set a little before slicing.
Tips- This cake is so simple to make it is an easy bake for children to get involved.- If you are lucky enough to have any leftover lemon loaf. Slice and layer between sheets of greaseproof paper. Store in an airtight container or freezer bag in the freezer.