Lemon loaf cake
Contributor
"Lemon loaf cake is a classic, and our recipe keeps it as easy as can be by using just one bowl and Greek yogurt for a really moist, fluffy finish. The lemony glaze is the “cherry” on top to this bright, vibrant loaf that’s great for any occasion or season."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
bowl (large), loaf pan, hand mixer with beaters, bowl, rubber spatula, wire rack, bowl (small), whisk
How-To Videos
How to Prepare a Cake Pan
Homemade vanilla extract
How to zest citrus fruits
How to test a cake for doneness
Nutrition per serving
Step 1/4
- butter (for greasing)
- flour (for dusting)
- 28⅓ g butter
- 41⅔ g caster sugar
- ⅛ tsp vanilla extract
- ⅛ tsp salt
- bowl (large)
- loaf pan
- hand mixer with beaters
Preheat oven to 175°C/350°F. Grease and flour a loaf pan. Add butter, sugar, vanilla extract, and salt to a bowl and beat with a hand mixer until fluffy.
Step 2/4
- ½ eggs
- ½ tsp lemon zest
- ½ tbsp lemon juice
- 26⅔ g full-fat Greek yogurt
- 46⅔ g flour
- ½ tsp baking powder
- bowl
- rubber spatula
Beat in eggs one at a time. Add lemon zest, lemon juice, and Greek yogurt and mix to combine. Mix flour and baking powder in a separate bowl, then add to butter-egg mixture and stir to a smooth batter.
Step 3/4
- wire rack
Transfer batter into the prepared loaf pan, smooth out the top, and bake at 175°C/350°F for approx. 55 min. Remove from the oven and let cool down in the pan for approx. 15 min. before removing it from the loaf pan. Let cool completely on a wire rack.
Step 4/4
- 58⅓ g confectioner’s sugar
- ⅞ tbsp lemon juice
- bowl (small)
- whisk
Add confectioner’s sugar and remaining lemon juice to a bowl and mix into a thick frosting. Spread the frosting on the cooled lemon cake. Enjoy!
Enjoy your meal!
