Yields:
8 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
50 Mins
Total Time:
1 Hr
There is something refreshingly invigorating about Lemon Loaf cake. The bright and fresh taste, moist structure and cheerful appearance make it very appealing. The cake is very easy to make, and it pairs with almost everything. Eat it alone, with berries, ice cream or a cup of warm drink. It will lift you up and make your day brighter.
Lemon Loaf cake is a classic treat that never goes out of style. It is worth learning how to make. Whether you’re a lemon lover or just appreciate a good cake, this recipe is sure to satisfy your cravings and leave you wanting more.
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Ingredients
Adjust Servings
- Lemon Glaze
Instructions
- Preheat oven to 350 °F. In s medium size bowl, mix flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat the eggs and sugar until light in color and fluffy (2-3 minutes). Add the lemon zest, lemon juice, vanilla, lemon extracts, and yogurt. Mix gently with a spatula until well combined. Slowly add oil, mixing until incorporated. Gently fold the dry ingredients into the wet mixture, using a spatula or wooden spoon, just until combined. Avoid over-mixing, as this may cause the cake to become dense. The batter should be well-incorporated, but small lumps are okay.
- Prepare a 9×5 inch loaf pan by generously greasing the interior with butter, ensuring all sides and corners are coated. Then, line the pan with parchment paper, leaving an overhang on the long sides, to prevent the cake from sticking and make it easy to remove after baking.
- Pour the batter into the prepared loaf pan and bake at 350 °F (ca. 177 °C) for 50–55 minutes. To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. Lemon Glaze
- Whisk together 1 cup of powdered sugar and 2 tablespoons of lemon juice until smooth and well combined. The glaze should be thick but pourable. Spread it evenly over the cooled loaf cake and let it set for about 30 minutes before serving.