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    Lemon yoghurt loaf cake

    28 May 2012

    To package as a gift, clean the loaf tin and line with greaseproof or decorative paper. Place the cake back in the tin. Tie a ribbon around it and add a pretty knife and a name tag.

    Makes: 1 loaf
    Preparation time:
    20 minutes
    Baking time:
    45-55 minutes
    Oven temperature:
    180°C

    • 250ml (150g) gluten-free cake flour
    • 5ml baking powder
    • 80ml canola oil
    • 250ml sugar
    • 2 large eggs
    • 15ml vanilla essence
    • 180ml plain yoghurt
    • grated zest of 1 lemon
    • 40ml freshly squeezed lemon juice

    1 Sift the flour, baking powder and a pinch of salt together.

    2 Whisk the oil, 200ml sugar, the eggs, vanilla essence, yoghurt and lemon zest together.

    3 Whisk the dry ingredients into the yoghurt mixture and pour into a greased and lined 20 x 10cm loaf tin. Bake for 45 minutes or until a skewer inserted comes out clean.

    4 Prepare the syrup by melting the remaining sugar and the lemon juice together over a medium heat. Drizzle over the loaf as it comes out of the oven. Cool for 15 minutes in the tin, then remove and finish cooling on a wire rack.

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