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Lemon Yoghurt Loaf Cake

Preparation

15 mins

Baking

50 mins

Makes

1 Lemon Yoghurt Loaf Cake

Low FODMAP serve

1 slice

What you'll need

flour

2 cups (280g) Lo-Fo Pantry All Purpose/Plain Flour

oil

½ cup (120g) Canola oil

caster sugar

1 cup (240g) caster sugar

eggs

3 (165g) XL egg

yoghurt cream

1 cup (300g) lactose free yoghurt

baking soda

1 ¼ teaspoon (8.5g) baking powder

baking soda

½ teaspoon (3g) baking soda

lemon grated

1 tablespoon (3g) lemon grated

lemon juice

1 tablespoon (2g) lemon juice

salt

1 teaspoon (7g) salt


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour

Process

Step 1

Preheat fan-forced oven to 180°C (350°F) and line a loaf tin with baking paper.

Step 2

Combine oil, sugar, eggs and yoghurt with an electric mixer on low speed.

Step 3

Sift in the flour, baking soda, baking powder, salt and then finally add the lemon zest and the lemon juice mixing for 1 minute.

Step 4

Pour the batter into the lined loaf tin (half way or a bit above – depending on size of tin – 500g) and bake for 40-45 minutes, or golden on top and a skewer comes out clean.

Step 5

Allow to cool before serving.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour