Lemon Loaf Cake
- Tom
- Oct 8
- 2 min read
This lemon loaf cake is the perfect balance of sweet and tangy, with a bright citrus flavor in every bite. After baking, it gets brushed with a simple lemon syrup that soaks in and makes it extra moist. Once cooled, it's topped with a smooth lemon icing that adds even more flavor. It’s easy to make and always a hit with my family and friends!
Ingredients: Cake
• 200g yogurt
• 240g sugar
• 75ml olive oil
• 75g melted butter (cooled down)
• 50g fresh lemon juice
• 2 eggs + 1 yolk
• 1/2 tsp vanilla paste
• 230g AP flour
• 11g baking powder
• 60g almond flour
• 1/2tsp flaky salt
• 1tsp lemon zest
• 1tbsp soft butter (for piping)
Ingredients: Lemon Syrup
• 50g sugar
• 50g fresh lemon juice
Ingredients: Icing
• 125g powdered sugar
• 1tbsp milk
• 1tbsp melted butter (cooled down)
• 1tbsp lemon juice
Process: Cake
1.
Preheat your oven to 360°F (175°C).
Grease a square 20cmx11cm pan and line with parchment paper. Mine is 7cm deep.
2.
Whisk eggs and sugar for 2 mins until light and doubled. On the side mix yogurt, olive oil, lemon juice, vanilla and melted butter then add to the eggs and mix briefly until combined.
3.
Separately mix flour, baking powder and almond flour then whisk into the batter in 3-4 increments. You will get a nice, thick batter.
4.
Fold with a spatula a few times then pour into the prepared pan. Smooth out the top and pipe a line of smooth butter in the center. This will give us a beautiful, even crack through the middle.
5.
Bake approximately one hour. Let the cake rest in the pan for 10-15 minutes, then flip it out onto a
wire rack.
6.
Make the lemon syrup by melting lemon juice and sugar either on low heat or in short intervals in the microwave. Cool down the syrup then brush the cake from all sides then allow to it to cool completely, about 1-2 hours.
Process: Icing
1.
Mix powdered sugar with milk, melted butter (cooled down) and lemon juice until smooth. If too thick add milk VERY slowly and gradually until soft enough to spread.
2.
Rest the cake in the freezer for 10 minutes before adding icing. Decorate with edible flower petals and lemon zest.
Serving + Storage
Serve as is. Keeps beautifully in the fridge for up to 5 days—and it’s stays super moist for at least 3!
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