Thursday 10 February 2011


There are days when I feel like having cake, or days when I just want to bake one but not necessarily eat it. On ordinary spur of the moment baking fits, I just make something simple, usually with ingredients that are on hand. I have yoghurt and lemons today, so I though of making a lemon yoghurt loaf.

When I saw Ina Garten's lemon yoghurt cake on tv, I instantly fell in love with it. Although I like her recipe, I changed a few things to make it more to my taste. I've substituted condensed milk for half of the yoghurt to give it that extra sweetness to counterbalance the acidity of the lemons. I also used melted butter substitute (Flora Buttery) instead of oil and adjusted the amount of a few of the ingredients. 

It turned out exactly as I wanted it to be. It has a firm outer crust that is sticky with the lemon syrup and a moist and fluffy center. It has the perfect balance of sweetness and tartness. This very simple cake shall be one of my favourite to make and eat from now on.


1/2 c. plain Greek yoghurt
1/2 c. condensed milk
4 medium eggs
1/2 c. butter or alternative, melted
3/4 c. sugar
1/2 tsp. vanilla
zest of 1 lemon
1 1/2 cups of flour
2 tsps. baking powder
1/2 tsp. salt
1/4 c. lemon juice
1/4 c. sugar


Pre-heat the oven to 350° F/ 180° C. Line the bottom of a big loaf pan with baking paper. 

Whisk the yoghurt, condensed milk, eggs, sugar, vanilla, lemon zest and melted butter together. 

Combine the flour, baking powder and salt, then sift over the wet ingredients. Stir until just combined. Don't over mix. 

Bake for 35 minutes at the preset temperature then lower the temperature to 300° F/ 150° C and bake for a further 15 minutes or until a tester comes out clean. Take out of the oven and run a sharp knife around the edges. Turn out onto a serving dish, right side up. 

Combine the sugar and lemon in a pan. Stir to dissolve the sugar before bringing to a boil. Simmer just until it begins to thicken. Prick the surface of the loaf with a skewer in several places and drizzle with the lemon syrup. Serve warm on its own, or cold with ice cream.

You can substitute the lemon with lime or orange to ring the changes. 

All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your and (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

You might also like
Italian Apple Cake
Pineapple Upside Down Cake
Toffee and Pear Pudding
Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER


  1. It looks so moist!!!! I would love to indulge a piece (or two) with a cup of hot tea. Thank you for sharing :)

  2. Oh yum....I love lemon bread. It always hits the spot. Yours looks so delicious.


Did you like this post? I'd love to hear your thoughts...

Note: only a member of this blog may post a comment.