Lemon Loaf Cake

Lemon Loaf Cake

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It finally feels like spring! Okay, what I mean by that is that I don’t have to wear my gloves inside… It’s no longer the dead of winter, it seems. And to celebrate that joyous occasion (try writing five essays in the library WITH GLOVES ON), I have made a lemon cake that looks and tastes like spring and all things sunny. *insert appropriate emoji here*

Apparently, it’s my 50th post on BBH. Huh, that’s cool isn’t it. There are now 50 recipes to choose from, so please check out some others if you have time!

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This is a simple, one bowl, no drama, piece of cake, kind of cake. It’s also super moist and keeps fresh for days because of the high greek yoghurt content. If it lasts for days, that is.

I made two 1lb loaves for ease of sharing, but you can use one loaf tin and it’ll be just fine. Your slices will in fact, be larger. Win/win.

Serves 8-10

For the cake:

220g caster sugar

80ml sunflower oil/vegetable oil/any unflavoured oil

260g greek yoghurt (I used Fage 0% fat)

Juice of half a lemon, plus the zest of the full lemon

2tbsp lemon curd (optional but adds to the tang)

1 tsp vanilla extract

3 large eggs

225g plain flour

2 tsp baking powder

pinch of salt

For the glaze:

100g icing sugar, sifted

juice of half a lemon (the other half), AND the juice of a whole lemon

water as necessary

1. Heat the oven to 160FAN. Line a loaf tin with baking parchment and grease the sides with oil or butter.

2. In a large bowl, mix the sugar, oil, yoghurt, lemon juice and zest, lemon curd (if using), vanilla extract and the eggs until combined.

3. Sift the flour, baking powder and salt over the top and fold in gently. If the batter is lumpy, it’ll be fine – don’t try and get rid of the lumps, just make sure you can’t see any unmixed flour.

4. Bake in the oven for 45-55 minutes. Check after 45, the cake should be golden brown on top and a skewer inserted should come out clean once it’s ready.

5. Allow to cool before glazing. For the glaze, mix all the ingredients in one bowl adding water until it’s thinner but still opaque in colour. The more lemon juice you add, the more lemony the flavour. Drizzle over the top and serve.

Recipe adapted from Ina Garten’s Lemon Loaf cake.

Enjoy x

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