Lemon Loaf

Serves 4 - 6


3 extra large eggs

210 g(1 cup) Huletts Castor Sugar

125 ml(½cup) cooking oil

30 ml(2 T) lemon zest

15 ml(1 T) lemon essence

210 g(1½ cup) cake flour

10 ml(2 t) baking powder

3 ml(½t) salt

250 ml(1 cup) plain yoghurt or sour cream Icing:

130 g(1 cup) Huletts Icing Sugar

45 ml(3 T) lemon juice

  1. Preheat the oven to 170 ºC.
  2. Whisk the eggs and sugar together until light and fluffy.
  3. Slowly add the oil to the mix while whisking continuously.
  4. Add lemon zest and essence.
  5. In a separate bowl, sift the flour, baking powder and salt together.
  6. Gently fold the yoghurt into the egg mix followed by the flour mixture.
  7. Spoon into a greased and lined loaf tin.
  8. Bake for 30 minutes.Remove from oven and allow to cool completely.
  9. To make the icing, mix the icing sugar and lemon juice together anddrizzle over the lemon loaf.