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Home » Cakes » The Best Lemon Loaf Cake

The Best Lemon Loaf Cake

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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.

lemon loaf cake sliced on a wooden chopping board with a knife lying to the fore and a lemon sliced in half lying to the side and another to the front. Crumbs are scattered all around

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:
  • Ingredients
  • How To Make Lemon Loaf Cake
  • Top Tips for Making Lemon Loaf Cake
  • Variations & Substitutions
  • The Best Lemon Loaf Cake

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

lemon loaf cake ingredients in glass containers and bowls labelled with black text on a white work surface

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.

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Whisk for a couple of minutes with either a hand held whisk, electric whisk or free standing mixer.

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Add in the 200 grams (7oz) flour, baking powder, 200 grams (7oz) sugar, 2 tbsp lemon extract, 200 grams(7oz) plain yoghurt.

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Whisk well until it's all incorporated together. About a couple of minutes.

lemon loaf cake batter in a glass mixing bowl on a white work surface with a spatula resting on the side of the bowl.

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.

metal loaf cake tin lined with white baking paper with the paper held down at the edges with metal clips

Tip in your lemon sponge batter.

lemon loaf cake batter in lined loaf cake tin with red clips holding the white baking paper down

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.

baked lemon loaf cake in it's tin on a white work surface

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
lemon loaf cake sliced on a wooden chopping board with a knife lying to the fore and a lemon sliced in half lying to the side

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

  • Lemon Drizzle Loaf Cake
  • Apple Loaf Cake
  • Carrot Loaf Cake
  • Chocolate Loaf Cake
lemon loaf cake sliced on a wooden chopping board with a knife lying to the fore and a lemon sliced in half lying to the side and another to the fore. Crumbs are scattered all around on the white work surface

The Best Lemon Loaf Cake

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This lemon loaf cake recipe is delicious, ultra reliable, moist and packed full of lemon flavour. It's super easy and a real crowd pleaser. Plain but classic.
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Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Course cake
Cuisine English
Servings 10
Calories 237 kcal

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

Calories: 237kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 10mg | Potassium: 92mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 21IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 0.2mg

All nutritional information is approximate and intended only as a guide.

Keyword Cake, lemon, lemon loaf
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!
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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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