Prep time: 25 mins | Cook time: 50 mins | Total time: 1 hr 15 mins | Serves: 6
This lemon Loaf Cake is a very impressive, tangy, and delicious cake. A refreshing cake that screams summer! Super fun and easy to whip up. Enjoy a slice with some fresh berries, ice cream, or whipped cream.
Ingredients
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Cake:
3 eggs
2 tsp baking powder
1 c. plain whole-milk yoghurt or sour cream
1 1/2 c. all-purpose flour
1 1/3 c. sugar, divided
2 tsp grated lemon zest or 2 tsp lemon extract
1/2 c. vegetable oil
1/2 tsp pure vanilla extract
1/3 c. freshly squeezed lemon juice
1/2 tsp kosher salt
Glaze:
2 tbsp freshly squeezed lemon juice
1 c. powdered sugar
How to make Ina Garten’s Lemon Loaf Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan. Grease and line with parchment paper. Then, butter and flour the whole pan.
Step 2: In a medium bowl, sift the flour, baking powder, and salt.
Step 3: Place the yoghurt, 1 c sugar, eggs, lemon zest or extract, and vanilla in a large bowl. Mix well until blended.
Step 4: Into the wet ingredients, gradually add the dry ingredients. Fold in the vegetable oil using a rubber spatula until it is completely incorporated into the batter. Pour the batter into the prepared pan. Place in the preheated oven and bake for about 50 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
Step 5: In the meantime, whisk 1/3 c lemon juice and the rest of the 1/3 c sugar in a small saucepan over medium heat until the sugar is completely dissolved and you have a clear mixture. Set aside when done.
Step 6: Remove the cake from the oven when done and let it cool for about 10 minutes in the pan. Then, invert on a baking rack over a sheet pan. Carefully pierce holes on the entire cake using a cake tester, wooden skewer, or toothpick. Pour the lemon-sugar mixture on the still-warm cake, letting it soak in. Let the cake cool completely.
Step 7: Place the powdered sugar and lemon juice in a small bowl. Mix well until smooth. Then, pour this over the cake.
Step 8: Slice the loaf cake and serve with ice cream, fresh berries, or whipped cream. Enjoy!
Ingredients
- Cake:
- 3 eggs
- 2 tsp baking powder
- 1 c. plain whole-milk yoghurt or sour cream
- 1 1/2 c. all-purpose flour
- 1 1/3 c. sugar, divided
- 2 tsp grated lemon zest or 2 tsp lemon extract
- 1/2 c. vegetable oil
- 1/2 tsp pure vanilla extract
- 1/3 c. freshly squeezed lemon juice
- 1/2 tsp kosher salt
- Glaze:
- 2 tbsp freshly squeezed lemon juice
- 1 c. powdered sugar
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan. Grease and line with parchment paper. Then, butter and flour the whole pan.
Step 2: In a medium bowl, sift the flour, baking powder, and salt.
Step 3: Place the yoghurt, 1 c sugar, eggs, lemon zest or extract, and vanilla in a large bowl. Mix well until blended.
Step 4: Into the wet ingredients, gradually add the dry ingredients. Fold in the vegetable oil using a rubber spatula until it is completely incorporated into the batter. Pour the batter into the prepared pan. Place in the preheated oven and bake for about 50 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
Step 5: In the meantime, whisk 1/3 c lemon juice and the rest of the 1/3 c sugar in a small saucepan over medium heat until the sugar is completely dissolved and you have a clear mixture. Set aside when done.
Step 6: Remove the cake from the oven when done and let it cool for about 10 minutes in the pan. Then, invert on a baking rack over a sheet pan. Carefully pierce holes on the entire cake using a cake tester, wooden skewer, or toothpick. Pour the lemon-sugar mixture on the still-warm cake, letting it soak in. Let the cake cool completely.
Step 7: Place the powdered sugar and lemon juice in a small bowl. Mix well until smooth. Then, pour this over the cake.
Step 8: Slice the loaf cake and serve with ice cream, fresh berries, or whipped cream. Enjoy!
