GLOBAL GAS / dessert

Raspberry Lemon Yoghurt Loaf

A soft yoghurt loaf with raspberries, lemon zest and a simple lemon icing.

Ingredients

• 200 g self-raising flour
• 150 g caster sugar
• 100 g melted butter, cooled
• 2 medium eggs
• 120 g natural yoghurt
• 1 lemon, zest finely grated and juice reserved
• 150 g raspberries
• 80 g icing sugar

Method

1. Heat the oven to 180°C, 160°C fan. Line a 900 g loaf tin.
2. Whisk the caster sugar, butter, eggs, yoghurt and lemon zest together. Fold in the flour, then the raspberries.
3. Spoon into the tin and bake for 45–55 minutes until a skewer inserted into the centre comes out without wet batter.
4. Cool in the tin for 15 minutes, then transfer to a rack and cool for another 40 minutes.
5. Mix the icing sugar with 1–2 tbsp of the reserved lemon juice to make a thick icing and drizzle over the loaf.

Fold the berries in gently so they remain mostly whole.