Lemon loaf cake

Lemon loaf cake

Based on 72 ratings
Juliane Meyer

Juliane Meyer

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

20 min

Baking

55 min

Resting

60 min

Ingredients

2Servings
1⅓ tbsp
lemon juice
½ tsp
lemon zest
28⅓ g
butter
41⅔ g
caster sugar
tsp
vanilla extract
tsp
salt
½
eggs
26⅔ g
full-fat Greek yogurt
46⅔ g
flour
½ tsp
baking powder
58⅓ g
confectioner’s sugar
butter (for greasing)
flour (for dusting)
MetricImperial

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

How to Prepare a Cake Pan

homemade-vanilla-extract

Homemade vanilla extract

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-test-a-cake-for-doneness

How to test a cake for doneness

Nutrition per serving

Cal429
Fat15 g
Protein5 g
Carb68 g
  • Step 1/4

    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.
    • butter (for greasing)
    • flour (for dusting)
    • 28⅓ g butter
    • 41⅔ g caster sugar
    • tsp vanilla extract
    • 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

    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.
    • 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

    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.
    • 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

    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!
    • 58⅓ g confectioner’s sugar
    • 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!

    Lemon loaf cake

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