Lemon Yoghurt Loaf


With Christmas just around the corner (where did 2014 go?!) family catch up's and celebratory lunches are happening here there and everywhere.  My Mother, the baking Queen, taught me from a very young age that it is good manners when attending lunch, dinner parties or sleep overs to always take a "plate", and in my case that was usually in the form of a delicious cake or slice.  Mum's lemon loaf is well known around our family circle.   My Godfather is "its" number one fan, Mum would make the loaves in multiples so he was stocked up for a good month.  He would go to great lengths to hide any loaves so that my Godmother  and cousins were not able to sneak a piece.  I've got to say, it is one of my all time favourite recipes.  Now that Mum is gluten and refined sugar free she does not often make the famous loaf so I made an attempt to re-create it, it took several attempts and now I am pretty happy with the final result.

This is very simple to make and if you are a regular baker no doubt you have most of these ingredients in your kitchen.  If this loaf is being taken to be part of a Christmas celebration lunch or dinner top it with yoghurt and frozen berries for a beautiful look!


2 cups of gluten free flour 1 1/4 cups of yoghurt for loaf.  1 cup for topping (I used coconut yoghurt as it's dairy free)  Grated rind of 2 small lemons Juice of 2 small lemons 2 free range eggs 2 tsp baking powder 1/2 tsp baking soda 1/2 cup coconut sugar (or any other low GI sweetener) 1/2 cup coconut oil, melted (extra virgin olive or macadamia oil also works well) 1 tsp vanilla extract Optional: Berries to top loaf


1. Combine flour, baking soda and coconut sugar in a bowl. Mix well. 2. In a separate bowl mix together lemon juice, lemon rind, yoghurt, eggs, coconut oil, vanilla essence. 3. Once the wet and dry ingredients have been combined mix them together in one bowl. 4. Pour ingredients into a loaf pan. Line with baking paper so that it is easy to get the cake out when cooked. 5. Bake at 180 degrees celsius for 35 - 40 minutes. 6. Decorate cake with extra yoghurt and berries. Store cake in the fridge.