Lemon and Procal's Authentic Greek Yoghurt Loaf

Lemon and Procal's Authentic Greek Yoghurt Loaf

This Lemon and Yoghurt Loaf is everything you want in a homemade bake—soft, zesty, and topped with a luscious lemon icing glaze. Procal's Authentic Greek Yoghurt keeps the loaf incredibly moist, while the fresh lemon zest and juice give it a bright, tangy flavour. Perfect for morning tea, an afternoon treat, or as a sweet finish to any meal, this loaf is sure to become a favourite in your recipe collection.

Ingredients

For the Lemon & Yoghurt Loaf

  • 275 g (1 1/4 cups) caster sugar
  • 2 eggs
  • 110 g (1/2 cup) vegetable oil
  • Zest from 2 lemons
  • Pinch of salt
  • 260 g (1 cup) Procal's Authentic Greek Yoghurt
  • 300 g (2 cups) self-raising flour

For the Lemon Icing Glaze

  • 265 g (1 3/4 cups) icing sugar (confectioners’ sugar)
  • 60 g (1/4 cup) lemon juice
  • Pinch of salt
  • Zest from 1 lemon
  • 1 tsp butter

Method

  1. Preheat the Oven:
    Preheat your oven to 170°C (fan-forced). Grease a large 13 x 32 cm loaf tin and set aside.

  2. Make the Batter:
    In a large mixing bowl, combine the caster sugar, eggs, vegetable oil, and zest from 2 lemons. Beat well using a fork or whisk until smooth and combined.

  3. Add Remaining Ingredients:
    Add the salt, Procal's Greek Yoghurt, and self-raising flour to the mixture. Gently fold until fully incorporated, ensuring not to overmix.

  4. Bake the Loaf:
    Pour the batter into the prepared loaf tin. Bake for 40 minutes, or until a skewer inserted into the centre comes out clean.

  5. Cool the Loaf:
    Allow the loaf to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

  6. Prepare the Lemon Icing Glaze:
    In a bowl, mix the icing sugar, lemon juice, zest from 1 lemon, and a pinch of salt until smooth. Add the butter and microwave on high for 50 seconds. Stir well to combine until the glaze is silky.

  7. Glaze the Loaf:
    Once the loaf has cooled completely, pour the lemon glaze over the top, allowing it to drip down the sides. For an extra decorative touch, grate over more lemon zest.

Pro Tips

  • If your loaf is browning too quickly in the oven, loosely cover it with foil during the last 10 minutes of baking.
  • Use fresh lemons for the best flavour, as both the juice and zest are key to this recipe.
  • Store the loaf in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

With its fresh lemony flavour and irresistible glaze, this Lemon and Yoghurt Loaf is a showstopper for any occasion. Happy baking!

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