FYI: This recipe includes yogurt gifted by rora dairy for a social media collaboration however this recipe post was not asked for as part of the collaboration.
It was Sunday morning and the body clock decided against taking the weekend off by waking me up at 7am, quickly catapulting the idea of a long lie out the window. Despite my 7 hours being rudely interrupted, I felt inspired to bake so I boarded my slippers and bee lined for the kitchen.
After a Saturday on the espresso martinis (and everything else in between) my head might have been a tad fuzzy so a simple recipe was needed to save my brain going into meltdown.
Earlier on in the week rora dairy* sent me some of its delish yogurts to try and after devouring the raspberry and strawberry flavours, I had a pot of its honey yogurt standing solo in the fridge. Its creamy and sweet taste made it a perfect fit to be used in my honey lemon yogurt loaf recipe.
This recipe is perfect if you’re looking for a quick bakery fix or a bake for the visitors that you forgot were coming over. And those who hate doing the dishes will be delighted to know that all you need is one large mixing bowl, a small microwavable bowl and whisk.
What you need:
- 225g self raising flour
- 150g bu
- 140g rora dairy honey yogurt
- 100g caster sugar
- 2 medium eggs
- ½ tsp honey
- 1 tsp baking powder
- Zest of a lemon
For the drizzle:
- Juice of half a lemon
- 50g caster sugar
How to make:
- Set your fan oven to 160°C, or set to three for gas.
- Grease and line a 22x8cm loaf tin and leave to one side.
- Add the caster sugar, melted butter, eggs, yogurt, honey and lemon zest to a large mixing bowl and whisk.
- Sift in the flour along with baking powder and fold in until mixed.
- Pour the mixture into the loaf tin and spread until even.
- Place in the middle of the oven and bake for 55 minutes.
- After 55 minutes, remove the loaf from the oven. With a knife, pierce through from the centre of the loaf all the way to the base and remove. If the knife removes clean, you’re good to go – if not, place back in the oven for a further 10 minutes.
- Leave the loaf to cool for 10 minutes and then remove from the tin onto a wire rack to cool completely.
- Once cooled, it’s time to add your drizzle. Combine the sugar and lemon juice and mix well.
- Using a knife or skewer, pierce holes throughout the loaf (this will let the drizzle seep through the loaf) and spoon over the drizzle mix.
- Leave to set for about 30 minutes or until the drizzle appears as a frosted glaze.
- And after that, you can slice up and devour!
*A bit about rora diary
Created on Middleton of Rora farm just around the corner of Peterhead, rora dairy uses milk produced by its herd of 250 pedigree cows to create its fresh and moreish yogurts.
Using local fruit in some of its products, these yogurts have a real authentic taste and really stand out from the big brands that you find in the supermarket. You can buy the rora dairy yogurts through most Scottish Morrisons and Sainsbury stores as well as farm shops, larders and local grocers throughout Scotland, you can find a stockist near you here.
FYI: The yogurt used in this blog was part of a gifted package from rora dairy however there was no obligation to create this blog post.