Description
A moist and zesty lemon loaf cake that stays soft for days, making it a perfect treat for any occasion.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup Greek yogurt or sour cream (full fat)
- 1 cup granulated sugar
- 3 large eggs
- Zest of 2 lemons
- ¼ cup lemon juice (freshly squeezed)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- Optional: powdered sugar + more lemon juice for glaze
Instructions
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, mix yogurt, sugar, eggs, lemon zest, lemon juice, oil, and vanilla until combined.
- Pour the dry ingredients into the wet ingredients, stirring until just combined.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for 40-50 minutes, or until a toothpick comes out mostly clean.
- Let cool, then drizzle with the optional lemon-powdered sugar glaze.
Notes
For best results, let the flavors mingle a day before serving. It keeps well as long as it’s wrapped tightly.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg