Lemon loaf recipe
A delicious cake that will make your mouth water: moist lemon cake. Deliciously fresh in flavor and easy to make.
Servings: 12 servings
Ingredients
- 220 grams of unsalted butter
- 200 grams of white caster sugar or Dutch white basterdsuiker
- 100 grams of Greek yogurt
- 1 lemon zest + juice
- 4 eggs
- 275 grams of all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
Equipment
Instructions
- Cream together butter and sugar. Add Greek yogurt, lemon zest and lemon juice and mix until incorporated.
- Add the eggs one at a time. Mix until incorporated.
- Add the flour, baking powder, baking soda and salt at the same time and mix until you have a nice smooth batter. Once the dry ingredients are incorporated, stop mixing.
- Line a loaf pan with baking paper or grease and dust with flour. Pour the batter into the pan and spread evenly with a spatula.
- Bake the cake at 175 °C/350 ℉ (conventional) for 55-60 minutes until done and golden brown.
- After baking, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to continue cooling.
Tips
If the cake gets too brown at the end of the baking time before it is done, cover it with aluminum foil. It will continue to bake but will not get darker.
How to store
Cakes are best stored in aluminum foil or in a container. It will keep for at least a week. Do not store a cake in the refrigerator, as it will dry out. If you want to freeze a cake, wrap it well in foil and put it in a bag.