Greek baking usually uses butter but this Lemon Yogurt Loaf uses Greek olive oil. It is light and fluffy and the glaze has the perfect zing.
Ingredients
Makes one loaf
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- Zest of 1 lemon, grated
- 1 cup Greek yogurt
- 2 eggs
- 1/3 cup Acropolis Organics Extra Virgin Olive Oil
- 1 tsp vanilla
For the glaze
- ½ cup Confectioner’s sugar
- 3 tbsp lemon juice
Preparation
- In a large bowl, add the flour, baking powder, salt, sugar and lemon zest. Set aside.
- In a separate bowl, whisk the yogurt and the eggs. Slowly whisk the olive oil to the mixture. Add the vanilla and mix.
- Add the flour mixture to the yogurt mixture ½ cup at a time. Use a rubber spatula to mix it all together.
- Transfer the thick batter to a lightly greased (9-x5-inch) 2L loaf pan.
- Bake in the centre of a preheated oven (Bake at 350°F) for 45 minutes, or until the cake is light golden-brown in colour and a knife inserted into the centre of the cake comes out clean.
For the glaze
- Mix the sugar with the lemon juice with a whisk
- Add to the cooled loaf using a pastry brush.
This recipe has been provided by the 3 Greek Sisters and can be found in their cookbook “Three Sisters Back to the Beginning”.