Lemon Loaf Cake
Description: When life gives you lemons, make lemon loaf cake. :)
URL: http://localhost:64153/recipe/lemonloafcake/en/
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From a Pot: Lemon Loaf Cake
Lemon Loaf Cake
When life gives you lemons, make lemon loaf cake. :)
This lemon cake is moist, delicious, and full of lemon flavor, easy to make with ingredients you probably already have at home. The batter is made with fresh lemon zest, and once the cake is baked, it is infused with fresh lemon juice for an even more intense lemon flavor. This cake stays fresh for a few days and it’s a perfect treat for every occasion.
Prep Time
Prep Time:
10 MinutesBake Time:
40 MinutesTotal Time:
50 MinutesEquipment
- Scale
- Parchment paper
- Baking tray
Nutritional values
Shopping List
- Eggs: 3.0
- Greek yogurt: 240.0 ml
- Oil: 120.0 ml
- Lemon zest
- Salt
- Vanilla extract
- Flour: 250.0 g
- Baking powder: 7.0 g
- Sugar: 160.0 g
- Lemon juice for infusing the cake
- Icing sugar: 120.0 g
- Lemon juice
Ingredients and Instructions
Ingredients
Field to change the scale in the recipe. The meaning of the number depends on the type of recipe and can mean the number of servings or the number of products obtained from the recipe.(Lemon Loaf Cake )
Scale
Lemon Loaf Cake
Eggs: 3
Greek Yogurt: 240 ml
Oil: 120 ml
Lemon zest: 1 tbs
Salt: 0.5 tsp
Vanilla extract: 0.5 tsp
Flour: 250 g
Baking powder: 7 g
Sugar: 160 g
Lemon juice for infusing the cake: 3 tsp
Powdered Sugar Lemon Glaze
Icing sugar: 120 g
Lemon juice: 3 tbs
Vanilla extract: 0.5 tsp
Instructions
Lemon Loaf Cake
Ingredients
Eggs: 3
Greek Yogurt: 240 ml
Oil: 120 ml
Lemon zest: 1 tbs
Salt: 0.5 tsp
Vanilla extract: 0.5 tsp
Flour: 250 g
Baking powder: 7 g
Sugar: 160 g
Lemon juice for infusing the cake: 3 tsp
- In a large bowl, beat 3 eggs, then add yogurt, oil, vanilla extract, sugar and lemon zest. Mix until combined.
- Add flour, salt and baking powder to the wet ingredients. Mix to get a smooth, creamy mixture, without lumps.
- Line a baking sheet with parchment paper and pour in the batter. Bake in a preheated oven at 180 °C (356 F), for about 40 minutes or until golden brown. Insert a toothpick to the canter of the cake to check if the cake is done, if it comes out clean is done.
- Remove the cake from the oven and let it cool for about 20 minutes. When it’s cooled carefully transfer it to a serving plate. With a toothpick, pierce it in several places and pour over freshly squeezed lemon juice.
Powdered Sugar Lemon Glaze
Ingredients
Icing sugar: 120 g
Lemon juice: 3 tbs
Vanilla extract: 0.5 tsp
- Combine sugar, vanilla extract and freshly squeezed lemon juice in a bowl, mix to get a smooth tick cream.
- Pour the lemon glaze over the cooled cake.
Gallery:
Notes:
- What can I use instead of Greek yogurt?
- Instead of Greek yogurt, you can use sour cream or plain yogurt.
- What can I use instead of parchment paper?
- Instead of baking paper, you can grease the baking sheet well with butter.
Fun Facts:
- Lemon trees can live for over 150 years and produce fruit year-round in warm climates.
- One lemon tree can produce up to 600 pounds (270 kg) of lemons a year.
- In the past, lemons were so rare and valuable they were given as gifts to kings.
- You can write a secret message using lemon juice on a piece of paper. The words become visible when heated.
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