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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
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 a loaf tin about 25 × 11 cm with baking paper, leaving overhangs above the sides to help lift out the cake. Preheat the oven to 180°C with top and bottom heat and position the rack in the middle.
Wash and dry the lemon. Finely grate only the yellow zest, avoiding the white pith. Mix the eggs with the sugar, yogurt, oil and zest until uniform.
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.
Place the loaf tin on a wire rack and wait until the cake has cooled slightly and is stable enough to remove. Lift by the overhanging paper, supporting the base, and finish cooling on the rack. Do not force a hot cake out, as it cracks easily.
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