Lemon Loaf

Lemon Loaf Cake

I love lemons. I love them. I love that they are naturally sour but can be used to make the sweetest most delicious things, such as lemon curd, lemon meringue pie, and this lemon loaf cake! This recipe is a play on a recipe from Molly Yeh’s second cookbook, Yogurt. The thing I love about this recipe is that it utilizes yogurt. Gluten free baking is so finicky, and honestly one of the best things I learned is that if you can add yogurt to a recipe, do it. It will undoubtedly make the recipe fluffier, and just super moist (I know many people hate this word, but it is the truth). So, I give you the recipe for this lemon loaf cake.

What will you need for this lemon loaf cake?

This is a cake not too high in ingredients but you will need a few. To make your cake, you will need the following:

1. 1 ½ cups of gluten free flour (or regular flour, this is a 1:1 recipe)
2. ½ cup almond flour
3. 1 teaspoon baking powder
4. ¾ teaspoon baking soda
5. 1 tablespoon lemon zest
6. ¼ cup lemon juice
7. ¾ cup extra virgin olive oil
8. ¾ cup Greek yogurt
9. 1 ¼ cup sugar
10. 2 large eggs

For your glaze:

1. 1 cup powdered sugar
2. 2-3 tablespoon lemon juice
3. ¼ teaspoon vanilla extract

How do you make your lemon loaf cake?

1. Preheat your oven to 350°F
2. Grease a loaf pan and place parchment paper inside of it. This will allow your loaf to rise properly and then be removed once it has baked.
3. In a medium sized bowl, whisk together your flour, almond meal, baking powder, baking soda, and lemon zest .
4. In a separate bowl, whisk together the yogurt and lemon juice until it is very smooth.
5. In a large bowl whisk together the oil and sugar until combined. Once properly mixed together, add your eggs one at a time and mix them together.
6. Add the dry mixture and the yogurt mixture in alternating batches (3 in total).
7. Pour the batter into the loaf tin and place in the oven.
8. Begin to check for doneness at 55 minutes. You will know it is done once a toothpick is inserted in the middle of the loaf and it comes out clean.
9. Let the loaf cool in the tin for 10 minutes. Afterwards, use the parchment paper to lift it from the tin and place on a wire rack for it to cool completely.
10. Meanwhile, you can make your glaze. Mix together your powdered sugar and your lemon juice. Add your vanilla and continue to mix. If you find it too thick, you can add water, milk, and or more lemon juice.
11. Once your loaf is cool, you can cover your loaf in the glaze and serve it up!

Why should you make this lemon loaf cake?

The lemon loaf cake is so sweet, spongey, and everyone I have served it to absolutely loves it. If you like lemon, and if you love lemon, this is the recipe to make. I promise it will not dissappoint. Enjoy!
-L

Looking for something similar?

Carrot Cake recipe here
Harry Potter cake recipe here
Salvadorian Breakfast Cakes recipe here
Orange Bundt Cake recipe here
Heath Bar Cheesecake recipe here

Lemon Loaf Cake

Laura Sirkovsky-Kauffman

This lemon loaf cake is a sweet and easy delicious treat. Fluffy and light, it will please all who eat it! Make it today.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Breakfast, Dessert

Cuisine American, Italian

Servings 8

Calories 3897 kcal

Ingredients

  

1x2x3x

• ▢ 1 ½ cups of gluten free flour or regular flour, this is a 1:1 recipe
• ▢ ½ cup almond flour
• ▢ 1 teaspoon baking powder
• ▢ ¾ teaspoon baking soda
• ▢ 1 tablespoon lemon zest
• ▢ ¼ cup lemon juice
• ▢ ¾ cup extra virgin olive oil
• ▢ ¾ cup Greek yogurt
• ▢ 1 ¼ cup sugar

2 large eggsFor Glaze:

• ▢ 1 cup powdered sugar
• ▢ 2-3 tablespoon lemon juice
• ▢ ¼ teaspoon vanilla extract

Instructions

 

• Preheat your oven to 350°F
• Grease a loaf pan and place parchment paper inside of it. This will allow your loaf to rise properly and then be removed once it has baked.
• In a medium sized bowl, whisk together your flour, almond meal, baking powder, baking soda, and lemon zest .
• In a separate bowl, whisk together the yogurt and lemon juice until it is very smooth.
• In a large bowl whisk together the oil and sugar until combined. Once properly mixed together, add your eggs one at a time and mix them together.
• Add the dry mixture and the yogurt mixture in alternating batches (3 in total).
• Pour the batter into the loaf tin and place in the oven.
• Begin to check for doneness at 55 minutes. You will know it is done once a toothpick is inserted in the middle of the loaf and it comes out clean.
• Let the loaf cool in the tin for 10 minutes. Afterwards, use the parchment paper to lift it from the tin and place on a wire rack for it to cool completely.
• Meanwhile, you can make your glaze. Mix together your powdered sugar and your lemon juice. Add your vanilla and continue to mix. If you find it too thick, you can add water, milk, and or more lemon juice.
• Once your loaf is cool, you can cover your loaf in the glaze and serve it up!

Nutrition

Serving: 1loafCalories: 3897kcalCarbohydrates: 525gProtein: 46gFat: 197gSaturated Fat: 25gPolyunsaturated Fat: 18gMonounsaturated Fat: 119gTrans Fat: 1gCholesterol: 8mgSodium: 1308mgPotassium: 326mgFiber: 25gSugar: 383gVitamin A: 14IUVitamin C: 43mgCalcium: 658mgIron: 10mg

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