Lemon and Yoghurt Loaf Recipe
This easy Lemon and Yoghurt Loaf is topped with a creamy vanilla buttercream making it a great dessert or sweet treat for your next special occasion. Both regular and Thermomix instructions are included.
Servings: 10 slices
Calories: 279kcal
Equipment
- 28 x 13cm loaf tin
Ingredients
- 175 grams butter softened
- 1 cup caster sugar 220 grams
- 1 & ½ tablespoon lemon rind finely grated
- 3 eggs
- 2 teaspoon vanilla extract
- 1 & ¾ cups self raising flour 265 grams
- ½ cup plain yoghurt 130 grams - see notes
- ¼ cup lemon juice
Vanilla Buttercream
- 125 grams butter softened
- 1 & ½ cups icing sugar
- 2 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat your oven to 180 degrees celsius (fan-forced) and line a loaf tin with baking paper.
- Place the softened butter, caster sugar and lemon rind into the bowl of an electric mixer and beat on a medium speed for 5 - 6 minutes or until the mixture is smooth and creamy.
- Add the eggs one at a time and beat well between each addition.
- Add the remaining ingredients and mix until the batter just comes together.
- Transfer to your prepared loaf tin and bake for 45 - 50 minutes or until the loaf is cooked through when tested with a skewer.
Thermomix Instructions
- Preheat your oven to 180 degrees celsius (fan-forced) and line a loaf tin with baking paper.
- Carefully cut the outer skin of your lemons and place into your Thermomix bowl. Use the 1 second turbo function to blitz until finely grated. If you have any extra rind, pop it into a zip lock bag and keep in your freezer until needed.
- Without washing the bowl, add the softened butter, caster sugar and lemon rind. Mix for 45 seconds, speed 3.
- Scrape down the sides of the Thermomix bowl and mix for a further 30 seconds, speed 4 or until smooth and creamy.
- Add the remaining ingredients and mix for 10 seconds, speed 5.
- Scrape down the sides of the Thermomix bowl and mix for a further 6 seconds, speed 5 or until combined.
- Transfer to your prepared loaf tin and bake for 45 - 50 minutes or until the loaf is cooked through when tested with a skewer.
Vanilla Buttercream
- Place the softened butter and the icing sugar into the bowl of an electric mixer and mix fo 5 - 6 minutes or until pale and creamy. Add the remaining ingredients and mix to combine.
- Spread the icing over the top of the cooled cake.
Notes
- I used plain greek yoghurt for this recipe, you can use any brand of yoghurt and can use either greek or natural yoghurt.
- The time it takes to combine the butter and sugar will depend on the temperature of the butter.
- You will need two medium lemons for this recipe. If your lemons are on the smaller side, you will need three.
- If you have any leftover juice or rind, you can freeze to use another time.
- I used an 28 x 13cm loaf tin for this recipe, you can use other size or shaped tins, however the cooking time WILL vary.
- Your loaf will need to have cooled completely before icing with the vanilla buttercream as if it is still warm the buttercream will melt and slide off the cake.
- To store, place in an airtight container and place in a dark place (eg. pantry) for up to 5 days. You can also keep this loaf in the fridge, just bring it to room temperature before eating.
- This recipe is also freezer friendly.
Nutrition
Calories: 279kcal | Carbohydrates: 57g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 58mg | Potassium: 112mg | Fiber: 1g | Sugar: 40g | Vitamin A: 137IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 1mg