Lemon and Yoghurt Loaf Cake

Fluffy, zesty, melt-in-your mouth sweet loaf cake made with fresh lemon juice and soy yoghurt. Super easy to make, event for myself, a self-professed terrible baker.

I got inspired by Lucy Watson’s recipe, but when it comes to icing I just can’t stomach that much sugar. So I made my own with coconut yoghurt and a tenth of the icing sugar required. It’s a winner!

This cake is fluffy, light and super flavourful from the lemon zest and juice! Me and my house mates could not get enough. I even had it for breakfast, with coffee the next day. B E A U T I F U L.

You’ll like this recipe because:

  • it’s fuss free and takes less than 10 mins to prep
  • the rest is just waiting for it to bake
  • the icing is super low in sugar

Give it a go and let me know how it goes!

Print Recipe
Lemon and Yoghurt Loaf Cake
Fluffy, zesty, melt-in-your mouth sweet loaf cake made with fresh lemon juice and soy yoghurt.
Course Dessert
Cuisine International
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Dessert
Cuisine International
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven at 180 degrees Celsius and grease a non-stick loaf tin.
  2. In a bowl sift the flour, baking powder, bicarbonate of soda and add the sugar, salt and lemon zest too. Mix well.
  3. Separately, combine the oil, yoghurt, vanilla extract and the melted vegan butter.
  4. Incorporate the liquid ingredients slowly into the dry ones. Once combined, add the lemon juice and mix well.
  5. Pour the mixture into the tin and bake in the oven for 30-40 minutes or until a skewer inserted into the centre of the loaf comes out clean.
  6. Once baked through, let cool completely before removing it from the tin and icing.
  7. Mix the coconut vanilla yoghurt (I recommend Coyo) with 1-2 tbsp of icing sugar (to your taste) and spread across the top.
  8. Decorate with more lemon zest, blueberries or other fresh fruit.

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