Lemon loaf cake. This lemon loaf cake is packed with lemon flavour. This moist Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with fresh lemon flavor and the easy lemon glaze on top will.
If you're crazy about lemon AND the Starbucks lemon loaf 😉. Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist. You can cook Lemon loaf cake using 9 ingredients and 7 steps. Here is how you cook that.
Ingredients of Lemon loaf cake
- You need 1 1/2 cup of maida.
- You need 1/2 cup of butter(salted,room temperature).
- You need 1 cup of sugar.
- Prepare 1/2 cup of yoghurt(dahi).
- You need 3 of eggs.
- It’s 1/4 tsp of vanilla extract.
- It’s of Zest of 1 big lemon.
- It’s 2 tbsp of lemon juice.
- You need 2 tsp of baking powder.
My go-to lemon loaf recipe for years! This delicious Glazed Lemon Pound Cake Loaf is always I have been making this same lemon loaf for years. Easy lemon loaf cake drizzled with a butter lemon glaze! Watch me make this easy lemon loaf cake from start to finish!
Lemon loaf cake instructions
- In a bowl cream together eggs,butter and sugar using a whisker or electric beater. Add 1/2 cup flour and mix it..
- Add lemon zest,baking powder,extract,yoghurt,remaining flour,lemon juice and mix well just to combine. Don't keep mixing..we just need to combine..
- Preheat the oven to 160 C. Grease the loaf mould with butter and dust some flour..
- Pour in the batter,tap it to settle and let it bake for about 55 mins.keep checking with a toothpick in between..
- After it's done, remove it from the loaf mould quickly and let it cool on the rack..
- Make small holes in the loaf and brush some lemon-sugar syrup on it. It gives a nice flavour..
- You can cut slices and enjoy it with whipped cream or ice cream!!.
The original lemon loaf cake was made with Greek Yogurt. Once the cake is cool, make the glaze. This lemon loaf cake, a Yotam Ottolenghi recipe, is incredibly moist and perfectly sweet. It's as delicious as for brunch or tea as for dessert. We do not recommend keeping it in the refrigerator as it will dry the cake out faster!
