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
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
Recommended product from Lo-Fo Pantry
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 by The FODMAP Challenge
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet