Embrace the vibrant flavors of lemon with this Zesty Lemon Loaf Cake, crafted to bring a refreshing zest to your dessert table. This cake is a delightful blend of tart lemon juice, aromatic zest, and a moist, tender crumb, thanks to the inclusion of natural yogurt and a hint of lemon syrup. Perfect for tea time or as a cheerful addition to any meal, this lemon cake promises a burst of freshness in every bite.
Why You’ll Love This:
This Lemon Loaf Cake is a true celebration of lemon, utilizing both the zest and juice to achieve a depth of flavor that’s both intense and utterly satisfying. The optional lemon syrup drizzle adds an extra layer of moistness and tang, making each slice irresistibly juicy. Its straightforward preparation and exquisite outcome make it a fantastic recipe for bakers of all skill levels who wish to impress with minimal fuss.
Perfect Occasion:
This cake is perfect for a variety of occasions, whether it’s a casual afternoon tea, a family gathering, or a festive brunch. It’s also an excellent choice for picnics as it travels well and tastes even better after the flavors have melded together overnight. Serve it during the spring and summer months when the desire for light and zesty desserts is at its peak.
Decoration Tips:
For a simple yet elegant finish, drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides for a rustic look. Garnish with thinly sliced lemon rounds or a sprinkle of lemon zest right before serving to enhance its visual appeal and flavor. Edible flowers or fresh herbs like mint or thyme can also be added for a touch of color and sophistication.
Ingredients:
- Cake:
- 384 grams of all-purpose flour
- 10 grams of baking powder
- 1 gram of fine salt
- 195 grams of granulated sugar
- Zest of 3 lemons
- 150 grams of eggs, room temperature
- 252 grams of unsweetened natural yogurt
- 175 grams of canola oil
- 40 grams of filtered lemon juice
- Syrup (Optional):
- 50 grams of water
- 50 grams of granulated sugar
- 59 grams of filtered lemon juice
- Glaze:
- 200 grams of powdered sugar
- Filtered lemon juice to achieve desired consistency
Instructions:
- Preheat your oven to 180°C (356°F) and prepare a 20×11 cm loaf pan by greasing it or lining it with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt. In another bowl, combine the granulated sugar with lemon zest to release the oils.
- Beat the eggs in a separate bowl and gradually add the sugar-zest mixture, yogurt, oil, and lemon juice, mixing until smooth.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- If using the syrup, combine water, sugar, and lemon juice in a small saucepan and bring to a boil. Simmer until the sugar dissolves. Brush over the warm cake to soak.
- For the glaze, mix powdered sugar with enough lemon juice to make a pourable glaze. Drizzle over the cooled cake.
- Allow the glaze to set before slicing and serving.
Enjoy this delightful Lemon Loaf Cake, where each slice is packed with the sunny, zesty flavors of lemon!
