The perfect balance of tangy, sweet, and incredibly moist.
If you’re looking for that one recipe that stop guests in their tracks, this is it. This Lemon Loaf is famous for its vibrant citrus punch and a tender crumb that practically melts in your mouth. Simple to bake, but professional in taste!
What You’ll Need
• 1½ cups All-Purpose Flour – The foundation for a perfect crumb.
• 1 cup Granulated Sugar – For sweetness and a beautiful golden crust.
• ½ cup Vegetable Oil – (Or melted butter) Oil keeps it moist for days!
• 2 Large Eggs – Ensure they are at room temperature for a better rise.
• ½ cup Greek Yogurt or Milk – Yogurt adds a lovely tang and extra tenderness.
• Zest of 2 Fresh Lemons – This is where the “magic” aroma lives.
• ¼ cup Fresh Lemon Juice – Use real lemons; it makes all the difference.
• 1½ tsp Baking Powder – For that perfect, airy lift.
• A pinch of Salt – To balance the sweetness.
Step-by-Step Instructions
1. Prep Your Space: Preheat your oven to 175°C (350°F). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. The Flavor Hack: In a large bowl, combine the sugar and lemon zest. Rub them together with your fingers until the sugar looks like damp sand and smells intensely like citrus.
3. Whisk the Wet Ingredients: Add the eggs, oil, yogurt, and lemon juice to the sugar. Whisk vigorously until the mixture is smooth and pale.
4. Fold in the Dry Ingredients: Sift in the flour, baking powder, and salt. Gently fold everything together with a spatula. Stop as soon as the flour disappears—over-mixing leads to a tough cake!
5. Bake to Perfection: Pour the batter into your pan. Bake for 45–55 minutes. The top should be golden brown and a toothpick inserted into the center should come out clean.
6. Cooling: Let the cake rest in the pan for 10 minutes before transferring it to a wire rack.
Pro Tips for a “To Die For” Result
• The Glaze Finish: While the cake is still slightly warm, mix ½ cup of powdered sugar with 2 tablespoons of lemon juice. Drizzle it over the top to get that glossy, crackly finish seen in the photos.
• Room Temp Matters: Using room temperature eggs and yogurt prevents the batter from curdling, ensuring a silky texture.
• The Yogurt Secret: If you have the choice, go with full-fat yogurt. The acidity reacts with the baking powder to create a much lighter, fluffier structure than milk does.