Lemon, Orange & Yoghurt Loaf
This cake is a quick, throw it all into a bowl at the last minute, or bake whilst having your morning coffee, kind of cake. It’s a firm favourite for snacking & sharing.
It’s similar to a cake that my mum had on repeat, though she used to bake it in a bundt tin. She also somehow, always, would look away just as a cupful of raisins would get in. Don’t get me wrong, it was delicious and I do love a good raisin cake every now and then, but I didn’t want it in this edition of the cake. I wanted the recipe to be easily adaptable and unintimidating.
A note on yoghurt: I use any yoghurt I have in this loaf, apart from Greek Yoghurt (it’s just a bit too dense). Whether it’s plain or those little flavoured yoghurt pots, it all works well and keeps the whole thing so tender. When I have it, I’ll always use a small pot of lemon flavoured yoghurt (one of my preferred flavours). Sure, it’s a little on the nose, but it is also perfect for the job.
Ingredients
110g Yoghurt (plain or flavoured)
70g Sunflower Oil
200g Sugar
2 Eggs
Zest of 1 Lemon & 1 Orange
Juice of ½ Lemon & ½ Orange
1tsp Vanilla extract
210g Self Raising Flour (or use 210g Plain Flour with 8g extra baking powder)
3g Baking Powder
Pinch of Salt
Method
Preheat oven to 160°C Fan/ 180°C/ Gas Mark 4
Into a mixing bowl, add the yoghurt, oil, sugar & eggs, and mix until well combined and slightly bubbly, you can do this with a whisk or wooden spoon
Add in the zest, juice, and vanilla, then mix briefly again
Gently fold in the flour, baking powder & salt, stopping when they are just combined and you can no longer see the flour
Line a loaf tin with parchment paper, or oil and flour it, then tip in the batter
Bake for approx. 50 mins, when the top will be golden brown and a skewer or knife comes out clean, otherwise keep in for a extra few minutes, keeping an eye on it before skewer testing again
Enjoy!
