Baking & desserts
Lemon yoghurt loaf cake
A tender, zesty lemon loaf made with natural yoghurt and oil so it stays moist for days, finished with a sharp lemon icing drizzle for morning tea.
- 80 min · 15 min hands-on
- Serves 12
- 22 × 11 cm loaf tin, baking paper, 2 mixing bowls
- Contains egg, milk, wheat, gluten
- Vegetarian
- Snack
One serve gives you
Daily needs: Female 31–50- Protein 5 g · 7%
- Carbs 43 g · 61%
- Fat 10 g · 32%
- Fibre 1 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Ingredients
Weights for 12 servings. Per-serve nutrition stays the same.
- 200 g
- 10 g
- 150 g
- 250 g
- 100 g
- 30 g
- 300 g
- 80 g
- 20 g
Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.
Method
5 steps · about 80 min- Heat the oven to 170°C conventional (150°C fan) and line a 22 × 11 cm loaf tin with baking paper. In a large bowl, rub the lemon zest into the white sugar with your fingertips until fragrant.
- Whisk in the eggs until pale, then the yoghurt, canola oil and the 30 g lemon juice until smooth.
- Sift over the self-raising flour and fold gently until just combined. Pour into the tin and smooth the top.
- Bake for 50–55 minutes until risen and golden and a skewer inserted in the centre comes out clean; cover loosely with foil if it browns too quickly. Cool in the tin for 10 minutes, then on a wire rack.
- When completely cool, mix the icing sugar with the 20 g lemon juice until smooth and drizzle over the top. Cut into 12 slices; one slice is a serve. It keeps in an airtight container for 4 days.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
One serve gives you
Daily needs: Female 31–50- Protein 5 g · 7%
- Carbs 43 g · 61%
- Fat 10 g · 32%
- Fibre 1 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Calculation limitations
- Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.
Every nutrient, and where it comes from
152 nutrients and food components, and the ingredients that supply each one.
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Every vitamin, mineral, fat, sugar and amino acid in this recipe, per serve or for the whole batch, and which ingredients supply each one. Free, no card needed.
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About this recipe and its sources
Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.
- White sugar: Whole-recipe edible weight.
- Finely grated lemon zest (from about 2 lemons): Whole-recipe edible weight.
- Eggs, 3 × about 50 g without shell: Whole-recipe edible weight.
- Plain natural yoghurt: Whole-recipe edible weight.
- Canola oil: Whole-recipe edible weight.
- Lemon juice for the cake: Whole-recipe edible weight.
- Self-raising flour: Whole-recipe edible weight.
- Icing sugar: Whole-recipe edible weight.
- Lemon juice for the icing: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- White sugar: Sugar, white, granulated or lump
- Finely grated lemon zest (from about 2 lemons): Lemon peel, raw
- Eggs, 3 × about 50 g without shell: Egg, chicken, whole, raw
- Plain natural yoghurt: Yoghurt, natural, regular fat (~3%)
- Canola oil: Oil, canola
- Lemon juice for the cake: Juice, lemon
- Self-raising flour: Flour, wheat, white, self-raising
- Icing sugar: Sugar, white, icing
- Lemon juice for the icing: Juice, lemon