How about a fresh and zingy lemony cake for your tea in these lovely autumn days? This is a very easy to prepare and ready in no-time tea cake that you will love at first bite!
Nutrition stats: 170kcal / 27.5g carbs / 4.5g fat / 5g protein
Lemon bread
Servings: 14 slices
Calories: 170kcal
Ingredients
Batter
- 300 g all-purpose flour
- 160 ml low fat milk 1.5% fat
- 150 g sugar
- 100 g low fat butter 40% fat
- 80 g low fat Greek yogurt 2% fat
- 7 g baking powder
- 3 free-range eggs
- zest from an untreated lemon
Glazing
- juice from a lemon
- 2 tbsp sugar
Instructions
- Start the oven to preheat at 190°C.
- Sift the baking powder and the flour in a large bowl, then whisk together until combined.
- Dice the butter and add it to a mixing bowl, then add the yogurt and the eggs and using a hand mixer, mix everything together while gradually adding the sugar. After all the sugar was added, add the milk and the lemon zest and give it a last mix.
- Pour the eggs composition in the large bowl over the flour and using a spatula start folding the ingredients until everything is combined.
- Prepare a loaf pan with baking paper, then pour the batter in it. Giggle it a little bit so that it is evenly distributed in the pan.
- Bake at 190°C for an hour or until it is cooked through.Do the skewer test – insert a skewer in the middle of the loaf and if it comes out clean, then it's done, if not, it needs more baking, just make sure to do it in small steps, 5 minutes at a time and recheck.
- Leave to cool completely on a cooling rack.
- Prepare the glazing by microwaving the lemon juice for a minute to heat it up. Add the sugar and mix until the sugar was dissolved.
- Drizzle the glaze over the loaf and leave it for a few minutes to be absorbed before serving.
- Enjoy!
