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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
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The Best Lemon Loaf Cake

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.
Course cake
Cuisine English
Prep Time 10 minutes
Cook Time 45 minutes
Servings 10
Calories 237kcal
Author Apply To Face Blog

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