Lemon and poppy seed yoghurt loaf

Name: Lemon and poppy seed yoghurt loaf
Total time: 1 h
Cuisine: British
Ingredients: 250g 0% fat Greek yoghurt; 2 eggs; 3 tbsp erythritol; 200g wholemeal self raising flour; 1 tsp baking powder; 2 lemons, zest and juice; 2 tbsp poppy seeds; 1 tsp low fat cooking spray

A moist lemon loaf made with yoghurt instead of butter, zesty and not too sweet.

Time1 hr
LevelEasy
Costabout £0.25 a head
Oven180°C (160°C fan)

10 servings

Ingredients

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250 g0% fat Greek yoghurt
2eggs
3 tbsperythritol
200 gwholemeal self raising flour
1 tspbaking powder
2lemonszest and juice
2 tbsppoppy seeds
1 tsplow fat cooking spray

Method

1
Heat the oven to 180°C (160°C fan). Spray a 900 g loaf tin and line the base with baking paper.
2
Whisk the yoghurt, eggs, sugar and lemon zest until smooth.
3
Fold in the flour, baking powder, poppy seeds and half the lemon juice. Do not over mix.
4
Pour into the tin and bake for 35 to 40 minutes until golden and a skewer comes out clean.
38 min
5
Prick the top and spoon over the remaining lemon juice. Cool in the tin, then slice into 10.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.