Today I have for you an Easy Lemon Yoghurt Loaf Cake recipe. It’s sweet, tart, and comes together in a jiffy – without an electric mixer.
And…look out! because this easy loaf cake will be devoured in no time.
A cake that is moist, rich and dense – in the best possible way. Eat a slice or two whilst still warm and it’s texture is similar to that of a steamed sponge pudding. Wait until the cake is completely cool, the thick glace icing once set is irresistible. As it is on top of an iced bun.
The recipe is so easy, I haven’t bothered to take step-by-step photos of the process. Even the baking novices can be trusted to get this right.
Also I was lazy the day I made it. You can tell this by my lack of ‘food styling’. I’m not the best at it on any given day but, this is simply cake-on-a-plate. No sense there is lemon or yoghurt in there, nothing. It was a grey rainy day too and the shadows plentiful.
I’ve decided in order for me to share more recipes on the blog, sometimes I will leave out the how-to photos. Only when I feel they aren’t really necessary.
This lazy day, rainy day, any day cake looks plain yet delivers on flavour. Go crazy and top with sprinkles, candied lemon or even some lemon zest.
I would like to see your re-creations of this lemon yoghurt loaf cake and any of my recipes posted here on the blog. Tag me in on Instagram, Twitter and Facebook and with your permission I will re-share.
Easy Lemon Yoghurt Loaf Cake
- 255 g Plain Flour
- 10 g Baking Powder
- ½ tsp Salt
- 1 tsp Vanilla Sugar
- 250 ml Plain Yoghurt
- 200 g Granulated Sugar (golden (or white))
- 3 large Eggs
- 125 ml Oil (neutral-flavoured)
- 1 ½ medium Lemons (Zest of)
- 130 g Icing Sugar
- 1 medium Lemon (Juice of)
- Pre-heat the oven to 180ºc and grease and line a loaf tin (mine measures 29.5 x 10 x 6.5 cm) with baking paper – leave a slight over hang to make it easy to remove the cake later on.
- In a medium mixing bowl, stir together the flour, baking powder, salt & vanilla sugar.
- In a small mixing bowl or a jug, mix together the sugar, yoghurt, oil, lemon zest and eggs.
- Pour the wet ingredients into the dry and mix well to ensure no flour is sitting at the bottom of the bowl but don’t over mix; once all the flour is incorporated stop!
- Transfer to the loaf pan, with the back of a spoon level out the batter.
Bake for 30-45 minutes or until a skewer inserted comes out clean. Remove from the oven and allow to cool partially in the tin before removing and allow to cool completely.
- To make the icing, first sieve the icing sugar into a small mixing bowl. Start by stirring in ¾ of the lemon juice then continue to add more until you achieve a thick dropping consistency.
Pour the icing over the cooled cake (i did this when the cake was only partially cooled) and serve.
Feel free to top the cake with sprinkles, candied lemon or zest.
The cooking time is approximate and will vary according to size of loaf tin used and reliability of your oven.