This moist lemon loaf has a nice fresh flavor and is easy to make. A delicious lemon cake that will make your mouth water!
Besides cookies, cakes are my other favorite recipe to bake. If I don’t bake a cake for too long, it starts to itch. My head is full of ideas and I prefer to bake them all in one day. My inspiration for this creamy lemon cake came during a trip to Lisbon.
When I was there in early January, the hotel served lemon cake slices for breakfast every morning. Of course, I don’t have to tell you that I put a piece of cake on my plate almost every morning. The cake was deliciously creamy, fresh and smooth. I wanted to make it again at home.
Successfully, because this recipe makes it even more delicious than it was in Lisbon.
Baking tip: I used a 25cm loaf pan for this cake, but you can easily convert this recipe to another size using the conversion tool on the recipe card.
You are used to it from me, but of course this is a recipe for an easy lemon cake. Within 20 minutes you will have this delicious cake in the oven, really. With a deliciously moist yet airy result.
Are you curious how I managed to make this lemon cake so moist? The answer is yogurt! This ingredient gives the cake a creamy texture without being greasy. In this cake, I specifically chose Greek yogurt 10%, but I have made it with other (lower-fat) types of yogurt as well. All can be used, but I find that whole yogurt works best.
This cake is irresistibly delicious on its own, but if you want to make it more festive, you can add a glaze. Personally, I like a nice sour lemon glaze with lemon juice. You can also combine lemon juice and Greek yogurt, but adding Greek yogurt would require you to store the cake in the refrigerator, and since cakes dry out, that is not my preference.
Did your lemon cake sink in the middle? Of course you don’t want it to. Your cake can sink for a number of reasons:
Did the top of your cake crack open and you didn’t mean for it to? Next time, bake your cake at a lower temperature and leave it in the oven a little longer. Personally, I like the look of a cracked cake, nice and rustic.
Cake should not be stored in the refrigerator; it dries out. It is best to store cake in aluminum foil or in a container. It will keep for at least a week.
Cake can also be frozen very well! Properly wrapped in an airtight container, it will keep for up to three months.
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SO SO GOOD! The yoghurt really makes a difference. The cake is best with a lemon glaze to make the lemon taste really shine! I was too afraid of opening the oven to put aluminium foil over the loaf just in case it didn’t cook perfectly- still tastes wonderful but just rather brown. However for the cake itself, the baking soda taste came through which made the cake taste odd at some parts, perhaps the next time round i’ll omit it all together (and face a cake that won’t rise?) or try it with self-raising flour, similar to the vanilla loaf cake recipe.
Glad you liked it! And if you do make it with self rising flour let me know how you went! Baking soda never bothers me, but I have heard other people complain about the taste.