The Best Lemon Loaf Cake. Really, really easy, made with oil to make it stay moist for ages and packed full of lemon flavour. It's an absolute keeper. The sort of loaf cake that is brilliant for cake sales and morning coffee, packed lunches and picnics. Cut a wonderfully sticky slab and everyone's smiling.
This loaf cake reminds me of Starbucks Lemon Cake. The oil in it gives the whole thing a wonderful sticky outer and the lemon extract makes it all about the lemon without affecting the sponge.
*There is a full printable recipe card at the bottom of this post.*
Jump to:
Reasons you'll love this cake.
- easy
- lemony without being tart
- stays moist for ages
- crowd pleaser
- ideal for lunchboxes and picnics, cake sales
- reliable
Equipment
- 1 2lb loaf tin lined or greased - how to line a loaf tin
- 1 Mixing Bowl
- 1 Digital Scales
- tbsp measures
- 1 electric mixer
- 1 Spatula
Ingredients
200 grams (7oz) self raising flour - or plain flour with 2 tsp of baking powder
1 tsp baking powder
200 grams (7oz) caster sugar - granulated is ok but caster is better
200 grams plain yoghurt or sour cream
2 tbsp lemon extract - seems a lot but it needs it. Not essence as it is a weaker flavour
90 mls flavourless oil like sunflower or vegetable - not olive oil though
How To Make Lemon Loaf Cake
Start by cracking the eggs into your mixing bowl and adding in the oil.
Whisk for a couple of minutes with either a hand held whisk, electric whisk or free standing mixer.
Add in the 200 grams (7oz) flour, baking powder, 200 grams (7oz) sugar, 2 tbsp lemon extract, 200 grams(7oz) plain yoghurt.
Whisk well until it's all incorporated together. About a couple of minutes.
Line your 2 lb loaf tin with other loaf cake liners or baking paper cut to size. I love to use cute little clips to hold the paper down at the edges.
Tip in your lemon sponge batter.
Bake for about 45 minutes or until a cocktail stick or similar comes out clean from the centre of the cake. The top should crack down or across the middle.
Leave to cool in the tin.
Store in an air tight tin for up to a week.
You can freeze this cake for up to 3 months in a plastic container or double wrapped in clingfilm or similar.
Top Tips for Making Lemon Loaf Cake
- measure out ingredients carefully and before you begin
- use an independent oven thermometer to check your oven temp is accurate. You'd be amazed how much they really differ in reality
- line your tin before you start
- make sure you use lemon extract not essence
- add a simple lemon icing if you prefer
Variations & Substitutions
To make your cake gluten free then substitute 1:1 gluten free flour for self raising flour. You may need to add a splash of milk if the batter is too thick. Gluten free flour can absorb more moisture than standard flour.
Add a simple lemon icing if you prefer.
You can use sour cream instead of yoghurt at a 1:1 ratio
Use orange extract instead of lemon to make an orange loaf cake.
To make this cake dairy free then use dairy free alternatives such as almond milk yoghurt or cashew milk yoghurt.
If you like this recipe then maybe you're gonna wanna see these too
The Best Lemon Loaf Cake
Equipment
- 1 2lb loaf tin lined or greased
- 1 Mixing Bowl
- 1 Digital Scales
- tbsp measures
- 1 electric mixer
- 1 Spatula
Ingredients
- 200 grams caster sugar
- 1 tsp baking powder
- 200 grams self raising flour
- 200 grams plain yoghurt
- 2 tbsp lemon extract
- 90 mls flavourless oil sunflower or vegetable
- 2 ;arge eggs
Instructions
- Preheat your oven to 160 C/320 F/Gas Mark 3
- Start by cracking the 2 eggs into your mixing bowl and adding in the oil.
- Whisk for a couple of minutes with either a hand held whisk, electric whisk or free standing mixer.
- Add in the 200 grams (7oz) flour, baking powder, 200 grams (7oz) sugar, 2 tbsp lemon extract, 200 grams(7oz) plain yoghurt.
- Whisk well until it's all incorporated together. About a couple of minutes.
- Line your 2 lb loaf tin with other loaf cake liners or baking paper cut to size. I love to use cute little clips to hold the paper down at the edges.
- Tip in your lemon sponge batter.
- Bake for about 45 minutes or until a cocktail stick or similar comes out clean from the centre of the cake. The top should crack down or across the middle.
- Leave to cool in the tin.
- Store in an air tight tin for up to a week.
- You can freeze this cake for up to 3 months in a plastic container or double wrapped in clingfilm or similar.
Notes
- measure out ingredients carefully and before you begin
- use an independent oven thermometer to check your oven temp is accurate. You'd be amazed how much they really differ in reality
- line your tin before you start
- make sure you use lemon extract not essence
- add a simple lemon icing if you prefer
- You can freeze this cake for up to 3 months in a plastic container or double wrapped in clingfilm or similar.
Nutrition
All nutritional information is approximate and intended only as a guide.
Leave a Reply