.The lemon loaf cake is a soft, fragrant dessert that’s very easy to prepare, perfect for breakfast and snacks every day. The fresh aroma of lemon combines with a soft and light batter, ideal for those who love simple yet flavorful desserts. With few ingredients and an intuitive preparation, this soft lemon loaf cake will become a recipe to recreate often, especially when you crave something genuine and homemade.
If you like breakfast desserts, try the lemon cream tart, the classic jam tart, the cocoa cake without butter, milk, and eggs or a wonderful apple and orange cake. For a healthy breakfast or snack, try the apple pancakes or for those with a sweet tooth, the chocolate-filled pancakes.
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OTHER EXTREMELY SOFT DESSERTS
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing the Lemon Loaf Cake
- 3 eggs
- 200 g all-purpose flour
- 60 g potato starch
- 130 g sugar
- 180 g Greek yogurt
- 100 g milk
- 60 g seed oil
- 1 pinch salt
- 1 lemon
- 1 packet baking powder
- 1 tablespoon powdered sugar
Steps for Preparing the Lemon Loaf Cake
To achieve a soft lemon loaf cake, start by beating the eggs with the sugar until you get a light and frothy cream. This step incorporates air and makes the batter light. Then add the oil in a thin stream and continue mixing.
Add the yogurt, grated zest, and juice of lemon, stirring with a whisk. Separately, sift the flour and baking powder, then incorporate them gradually to obtain a smooth and lump-free mixture. The aroma of lemon will make your loaf cake fresh and fragrant.
Transfer the batter to a loaf pan lined with parchment paper. Bake in a static oven at 340°F for about 45–50 minutes, doing the toothpick test. Once cool, you can dust your lemon loaf cake with powdered sugar.
Recommended Variations and Storage
Variations
Add poppy seeds for a crunchy touch.
Use lemon yogurt for an even more intense aroma.
Replace part of the flour with whole wheat flour for a more rustic version.
Tips
Beating the eggs well makes the lemon loaf cake tall and soft.
Always sift the flour and baking powder to avoid lumps.
If you want a stronger flavor, slightly increase the lemon zest.
Storage
The lemon loaf cake stays soft for 3–4 days under a glass dome. You can also freeze it in slices.
FAQ (Questions and Answers)
Should I use untreated lemons?
Yes, they are ideal for achieving a fragrant and natural lemon loaf cake.
Can I replace the oil with butter?
Yes, but the oil makes the loaf cake softer and moister.
Can I use regular yogurt?
Yes, just add a tablespoon of flour to avoid making the batter too liquid.
