Source: https://recipheon.com/en/recipes/desserts/lemon-loaf-cake
About this recipe
Lemon loaf cake is a soft, moist yogurt cake with a pronounced lemon-zest aroma. Yogurt gives it a delicate texture, oil helps it remain soft, and lemon balances the sweetness and lightens the flavor. Finely grate only the yellow zest, avoiding the white pith so the cake does not become bitter. Mix the batter only until combined, then wait until the baked loaf has cooled and its center has set before slicing.
Ingredients
Servings: 10
220 g all-purpose flour
2 eggs
120 g yogurt
80 ml oil
zest of 1 lemon
100 g sugar
1 teaspoon baking powder
Steps
Line the loaf pan with a strip of parchment paper and preheat the oven to 180°C.
Mix the eggs with the sugar, yogurt, oil, and finely grated lemon zest.
Add the flour and baking powder last and mix only until the batter is evenly combined.
Transfer the batter to the loaf pan and smooth the top; do not mix it again after adding the flour.
Bake the lemon loaf cake for 35–45 minutes, until the center is springy and a skewer comes out clean.
Let the cake cool before removing it from the loaf pan; lemon cake cracks easily while still too warm.
Estimated nutrition
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