Something a bit different this week.  I had some extra yogurt in my fridge and was having some friends round for coffee so took one of my recipes and adapted it accordingly.  I ended up with this lovely moist loaf to serve with coffee, and the lemon icing gave it a lovely tangy finish.  You can use any flavour of yogurt and can adapt the fruit depending on what you have available.  This is so easy but delicious.

Grease a 1lb loaf tin and preheat oven to 170 degrees

Ingredients

3 eggs

1 pot cherry yogurt 125g (or flavour of your choice)

120g sunflower oil

180g caster sugar

180g plain flour

2 tsp baking powder

Pinch salt

125g fruits of forest (defrosted if frozen)

Pre heat oven to 190/170 degrees fan and grease and line a loaf tin

Method

1. Whisk eggs, sunflower oil and cherry yogurt together
2. Mix dry ingredients together, then mix into the wet mixture until well combined
3. Pour one half of the mixture into the prepared tin
4. Then mix the fruits into the remainder of the mixture and pour into the tin – this will prevent all the fruit sinking to the bottom
5. Bake for around 30 minutes – check by sticking a clean skewer into the middle of the cake – if it comes out clean it is ready
6. Whilst the cake is cooking make the lemon glaze by sieving the icing sugar into a small bowl and adding a tablespoon of lemon juice
7. When the cake comes out of the oven, pour the glaze over it, leave in the tin for around 10 minutes then remove and sit on a wire tray