Madame Gourmand
02. 11. 2013

Lemon Loaf Cake

 

lemon cake

 

This recipe was scribbled down after watching an episode of Barefoot Contessa, It’s like a lemon drizzle cake but softer if that makes sense?  I think the yoghurt does nothing but good things to this cake.  I love using cups to measure as I’ve mentioned before especially when baking so rather than convert to grams I’ve decided to leave it as it was intended.

1 ½ cups plain flour
2 teaspoons baking powder
½ teaspoon salt
1 cup plain full fat yoghurt
1 cup caster sugar.
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
½ teaspoon pure vanilla extract
½ cup vegetable oil

For the glaze:
1 cup icing sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 180 degrees. Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan. Line the bottom with grease proof paper.

I throw everything into a mixer until incorporated but if you prefer to do it by hand, Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yoghurt 1 cup of sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.

Pour the cake mix into the loaf tin and bake for about 50 minutes, or until a cake tester placed in the centre of the loaf comes out clean.

When the cake is done, allow it to cool in the tin for 10 minutes. Place on a cooling rack over kitchen roll and allow to cool completely.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

One Response to “Lemon Loaf Cake”

  1. Charisma says:

    Mmm look delicious and soo moist!

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