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5 from 2 votes

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.
Prep Time15 mins
Cook Time50 mins
Cooling Time1 hr
Total Time2 hrs 5 mins
Course: Dessert
Cuisine: Australian
Keyword: Cakes, Desserts, Freezer Friendly, Thermomix
Servings: 10 slices
Calories: 279kcal

Equipment

  • 28 x 13cm loaf tin

Ingredients

  • 175 grams butter softened
  • 1 cup caster sugar 220 grams
  • 1 & ½ tbsp lemon rind finely grated
  • 3 eggs
  • 2 tsp 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 tsp vanilla extract
  • 1 tbsp 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.
 
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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