Peruvian & World Recipes

Yogurt Loaf Bread

Yogurt Loaf Bread
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Yogurt Loaf Bread

Indulge in the delightful harmony of tangy yogurt, zesty lemon, and sweet vanilla with this moist, tender Yogurt Loaf Bread. Baked to perfection, it's a delightful treat for any occasion.

Course: All Recipes, DessertsCuisine: Egiptian
Loaf
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Ingredients

  • 1 cup plain yogurt (I use whole milk)

  • 2 cups all-purpose flour

  • 1/2 cup white sugar

  • 1/2 cup vegetable oil

  • 2 eggs, at room temperature

  • 2 tsp baking powder

  • 1/2 Tsp Vanilla essence

  • 1 Tbsp Lemon zest

  • 1 pinch salt

Directions

  • Preheat the oven to 350F°/180C° and place the rack in the middle position.
  • Grease a 9x5x2.5-inch loaf pan with butter or cooking spray.
  • Mix eggs and sugar, then add oil, lemon zest, vanilla essence and mix again. Add yogurt (at room temperature) and mix it into a smooth consistency. All in one bowl.
  • Whisk flour, baking powder and a pinch of salt together and add to the wet batter until just combined.
  • Scrape the batter into the prepared loaf pan and smooth the top.
  • Bake for about 35-40 minutes, until a skewer inserted into the center of the cake comes out clean.
  • When the cake is done, remove it from the oven and place on a wire rack to cool.
  • Note
  • You can serve it plain or dusted with some powder sugar.

Notes

  • You can serve it plain or dusted with some powder sugar.

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