Strawberry & Yoghurt Loaf
Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 10 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
10
- 1 1/2 cups Dairy Farmers Thick & Creamy Field Strawberries Yoghurt
- 1 cup caster sugar
- 3 free range eggs
- 1 lemon, zested
- 1/3 cup vegetable oil
- 1teaspoons vanilla extract
- 1 3/4 cups self-raising flour
- 500grams strawberries, hulled, quartered
Nutrition per serving
1310kJ / 313Cal
1310 Kilojoules or 313 Calories
15% of daily energy intake*
Protein
6.0grams
Fat
11.7grams
Carbs
45.0grams
Sugars
28.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This light, fluffy strawberry and yoghurt loaf is perfect for morning or afternoon tea. Serve topped with fresh strawberries for extra fruity goodness.
Method
Step 1 of 4
Preheat oven to 170°C/150°C fan-forced. Grease a 13.5x24cm (7cm-deep) loaf pan.
Step 2 of 4
Whisk together 1 cup yoghurt, sugar, eggs, lemon zest, oil and vanilla in a large bowl until combined.
Step 3 of 4
Add flour and gently mix to combine. Fold through half of the strawberries, then pour batter into prepared pan.
Step 4 of 4
Bake for 1 hour, turning the pan halfway through, or until a skewer inserted comes out clean. Remove from oven. Allow cake to cool in the pan for 15 minutes before removing to a wire rack. Serve topped with remaining yoghurt and strawberries.
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