Lemon Yoghurt Loaf Cake
1 Lemon Yoghurt Loaf Cake
Low FODMAP serve
What you'll need
2 cups (280g) Lo-Fo Pantry All Purpose/Plain Flour
½ cup (120g) Canola oil
1 cup (240g) caster sugar
3 (165g) XL egg
1 cup (300g) lactose free yoghurt
1 ¼ teaspoon (8.5g) baking powder
½ teaspoon (3g) baking soda
1 tablespoon (3g) lemon grated
1 tablespoon (2g) lemon juice
1 teaspoon (7g) salt
Preheat fan-forced oven to 180°C (350°F) and line a loaf tin with baking paper.
Combine oil, sugar, eggs and yoghurt with an electric mixer on low speed.
Sift in the flour, baking soda, baking powder, salt and then finally add the lemon zest and the lemon juice mixing for 1 minute.
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.
Allow to cool before serving.