Lemon Loaf Cake
Prep time
Cook time
Total time
  • 100 ml (3.52 fl oz, ½ cup -1 Tbsp) freshly squeezed lemon juice
  • finely grated zest of 2 lemons
  • 4 eggs, room temperature
  • 250 grams (1¼ cup, 8.8 oz) granulated sugar
  • 1 teaspoon vanilla extract
  • 100 grams (3.52 oz) greek yogurt, room temperature
  • 100 ml (3.52 oz, ½ cup-1Tbsp) neutral oil (I used sunflower)
  • 100 grams (3.52 oz, ½ cup-1Tbsp) butter, melted
  • 300 grams (2⅓ cup, 10.58 oz) all-purpose flour
  • 3 tespoons baking powder
  • pinch of salt
  • 120 grams (1 cup, 4.23 oz) powdered sugar
  • 4-5 Tablespoons lemon juice
  1. Preheat oven to 180 C (350 F).
  2. Line 25x10 cm loaf pan (similar pan in inches is 9x5 in) with parchment paper.
  3. In a bowl add eggs, sugar and vanilla and with an electric mixer beat until pale and frothy.
  4. Add in oil, melted butter, lemon zest and greek yogurt and continue beating until incorporated.
  5. In a separate bowl whisk flour, baking powder and salt. Using a rubber spatula fold in dry ingredients into eggs mixture until combined, don't overmix.
  6. Pour the batter into prepared pan and bake 50-60 minutes or until tooth pick inserted in the center of the cake comes out clean. After approximately 30 minutes of baking, when the top is nicely browned, cover with aluminum foil to prevent burning.
  7. Leave it to cool slightly in the pan, then take it out and transfer to wire rack.
  8. For the glaze mix powdered sugar with lemon juice until smooth and lump free (the mixture shouldn't be too runny). Pour the glaze over the cake and leave it to cool.
  9. Keep in sealed container at room temperature up to 4 days.
Recipe by Bite It Quick at https://biteitquick.com/2019/02/17/lemon-loaf-cake/