The bright lemon flavor in this simple loaf cake makes it perfect as a dessert, particularly after a meal that includes fish. It’s also great to have with a cup of tea, or to include in a breakfast bread basket on a company weekend.
Fresh lemons and whole milk yogurt are the key ingredients that contribute to deep flavor and moisture. I’m sure that I must have posted this recipe before, but it deserves a reprise.
I made it this past weekend to take to a neighbor’s, and was reminded how simple and delightful it is. This is a recipe that needs to be shared.
Lemon Loaf Cake ( adapted from Barefoot Contessa at Home )
1 1/2 C flour
2 tsp baking powder
1/2 tsp salt
1 C plain yogurt (whole milk)
1 1/3 C sugar (divided)
2 tsp. grated lemon zest
1/2 tsp vanilla
1/2 C vegetable oil
1/3 C lemon juice (freshly squeezed)
1. Grease and flour an 8 1/2 by 4 1/2 inch loaf pan. I use parchment paper as well. Preheat oven to 350.
2. Using a whisk, combine 1 cup of the sugar, the yogurt, eggs, lemon zest, and vanilla.
3. Combine the flour, baking powder and salt. Add to the wet ingredients.
4. Add the oil and mix well.
5. Bake for 50 to 55 minutes. Check with a cake tester.
6. While the cake is baking, cook the 1/3 cup lemon juice with 1/3 cup of sugar until the mixture is clear. Set aside.
7. Let the baked cake cool in the pan for at least 10 minutes. Then take it out of the pan and place it on a rack set over a sheet pan. If you line the sheet pan with parchment paper, the clean up will be much easier.
8. Slowly pour the lemon/sugar syrup over the warm cake. Let the cake cool in that position.
9. This cake is great as it is, but if you want a glaze, combine a cup of confectioners’ sugar and 2 teaspoons of lemon juice. Pour it over the cake.