“The Yogurt and Lemon Loaf Cake is the recipe of rediscovered simplicity, one that smells of home and gestures made with love.
Today I decided to prepare this cake not only for my family but as a special gift for a dear friend: a soft and genuine thought, where the freshness of lemon meets the juicy sweetness of apples. It’s a cake adorned with a glossy glaze and thin slices of apple on top, demonstrating how food is not just nourishment, but a true gesture of affection and a symbol of shared friendship.
In this version, which embraces the practical philosophy of our grandmothers — where often just a jar was enough as a measuring cup to create wonders — the addition of fresh fruit makes the dough even more moist and inviting.
Imagine it like this, served on a wooden board with apples peeking out from every slice and its sauce gently trickling down the sides: it is the perfect invitation to sit, chat, and enjoy time together.”
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Yogurt and Lemon Loaf Cake
- 1 jar yogurt (plain or lemon (125g))
- 3 jars all-purpose flour
- 2 jars sugar
- 3 eggs (medium)
- 1 jar sunflower oil
- 2 apples (about 300-350 g total)
- 1 packet baking powder
- 1 lemon (zest grated and juice)
- 1 pinch salt
- 100 g powdered sugar
- 3 tablespoons lemon juice (about 30 ml)
Tools for Yogurt and Lemon Loaf Cake
- Mixer
- Tray
Steps for Yogurt and Lemon Loaf Cake
Preparation of apples and oven. Preheat the oven in static mode to 356°F (180°C)
Step 1: Peel the two apples: cut one into small cubes and the other into thin slices for decoration. Drizzle both with a few drops of lemon juice to prevent browning. Lightly flour the apple cubes so they do not sink into the batter.
Step 2: Beating eggs and sugar
In a large bowl, beat the 3 eggs with the 2 jars of sugar (250 g) using an electric mixer. Continue to work the mixture for about 5 minutes, until it becomes light, frothy, and doubles its initial volume.Step 3: Adding liquid ingredients
Lower the speed of the mixer and add the jar of yogurt (125 g) and the jar of oil (120 ml) slowly. Add the grated lemon zest and, if desired, a tablespoon of its juice to enhance the aroma.Step 4: Incorporating the dry ingredients
Sift the 3 jars of flour (375 g) together with the packet of baking powder (16 g) and the pinch of salt. Add the dry ingredients to the mixture little by little, gently mixing with a spatula or at low speed with the mixer to avoid lumps, until you obtain a smooth mass.Step 5: Adding apples and baking
Add the previously prepared apple cubes to the batter and mix with a spatula. Pour everything into a loaf pan (about 10-11 inches) lined with parchment paper. Arrange the apple slices neatly on the surface. Bake in the preheated oven for about 40/45 minutes. Always perform the toothpick test before removing from the oven.
Step 6: Finishing with lemon glaze
While the cake cools, prepare the glaze by mixing the powdered sugar (100 g) with the lemon juice added little by little, until you obtain a thick and glossy consistency. Drizzle the glaze over the warm loaf cake and let it set before serving.Serve it sliced thickly, perhaps still slightly warm, to maximize the creaminess of the yogurt and the juicy sweetness of the apples. It’s the perfect companion for an afternoon tea or a festive breakfast.
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TIPS AND STORAGE
This cake keeps perfectly under a glass dome for 3-4 days: the presence of apples and yogurt will keep it incredibly soft and moist as if just baked, ready to provide another little moment of happiness with the next slice.”
The extra touch: “If you want an even more intense aroma, you can add a pinch of cinnamon to the batter, which pairs divinely with lemon and apples.
Rustic variant: “For an even more artisanal look, you can replace the powdered sugar glaze with a simple sprinkle of brown sugar on the apples before baking: it will create an irresistible crunchy crust.
