Lemon Loaf Cake

This Tangy Lemon Loaf Cake Is the Bright, Zesty Treat for Every Occasion It is easy to make and extremely moist with a nice lemony touch. Dreamy Cream Cheese Marble Cake is my favorite dessert, but I also like to serve this cake as a snack. With you could have along a cup of morning coffee, ; At the family also happily serve.

Why Make This Recipe

Jump to RecipeThis Lemon Loaf Cake is a showstopper! With its citrus-y flavor, it brings sunlight to your table. Not only surprising, but also quite simple to whip up even the most inexperienced of bakers will feel confident. My family absolutely loved this, and could not get enough of it when I served them! An one of amazing way to get rid off the surplus use lemons and making 2 bedrooms filled with sunshine for a glum day.

How to Make Lemon Loaf Cake

Ingredients:

• 1⅓ cups (160g) all-purpose flour – fluffed, spooned and leveled
• ½ teaspoon kosher salt
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• 1¼ cups (250g) granulated sugar
• 1 -2 lemons — total 3 tablespoons juice + zest of all lemon-
• 8 tablespoons unsalted butter, softened (115g; 4 ounces)
• Fresh Lemon Juice 2 tbsp /30 mL
• 1 tsp pure vanilla extract (optional)
• 3 lαrge eggs (room temperαture)
• 1-½ cup wholefat greek yoghurt, at room temperature (350g)
• Comments: 1 cup (120g) powdered sugar, sifted
• 2 Tbsp (30 mL) lemon juice, fresh
• Scant tl (teaspoon) of freshly grated lemon zest, for garnishing

Directions:

1. Turn your oven on to 325°F (160°C) and set the top rack in the center of Dustymuffin Grease an 8 x 4″ (20 x 10 cm) loaf pan and line with parchment, leaving some overhang. Set it aside.
2. Instructions In a small bowl, combine flour, salt, baking soda and baking powder. Put this aside.
3. How to make Lemon Blueberry MuffinsIn a mixing bowl of stand mixer combine granulated sugar and lemon zest Massage it into the sugar just between your fingers until fragrant. In the bowl of a stand mixer with balloon whisk attachment, beat softened butter for 4-5 minutes on medium speed until fluffy. Add the lemon juice and vanilla extract (if using).
4. Add the eggs one at a time, beating well after each addition. Don't worry if the batter seems almost a little broken, it will come together as you stir in the flour. Scrape the sides of bowl help mixing everything evenly.
5. With the mixer speed on low, add in one-third of the flour mixture then beat with half of the yogurt; repeat once more ending with last third of flour. It should be able to combine the mix will just need a scrape down of it all.
6. Spoon the batter into the prepared loaf pan, and smooth with a spatula. Bake for 50-60 minutes — or until a cake tester poked into the center comes out clean. The cake should also be just slightly golden at the edges of the pan.
7. Allow the cake to cool in the pan for 5-7 minutes before lifting it out using the parchment paper. Place it on a wire rack to cool.
8. Add the sugar and squeeze in all of the juice from a lemon to make a thick ‘icing. You want the thickness right so add more sugar/lemon juice according to what you desire. Pour glaze over COOLED cake; sprinkle with lemon zest. Allow the glaze to set for 5-10 minutes before serving.
9. It is best eaten the day you baked it, or at least within a couple days. Wrap tightly and store at room temperature up to 2-3 days.

Freezer Instructions: To make in advance, prepare your cake but leave off the glaze and then wrap it tightly on a flat surface with saran wrap followed by foil. Seal in a Ziplock bag, and freeze for 2 to 3 months. Put it over to thaw at room temperature for 24 hours before you top and serve.