Lemon Loaf Cake

Elena Butuc

If you’re craving a dessert that combines the refreshing zest of lemons with a moist and tender texture, this Lemon Loaf Cake is the perfect choice. Simple yet elegant, this cake bursts with vibrant lemon flavor, featuring a light and airy structure that’s slightly moist.

The recipe is straightforward, requiring only a few basic ingredients readily available in your kitchen. Plus, with just three tablespoons of oil in the mix, it’s wonderfully light and not greasy at all.

For a special touch, you can top it with a lemon glaze made from fresh lemon juice and powdered sugar, or simply dust it with powdered sugar for a classic look.

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Ingredients

Metric US

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Lemon

2 pieces

zest and juice

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Egg

4 pieces

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Sugar

190 g

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Sunflower oil

3 tbsp

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Salt

0.25 tsp

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Baking powder

10 g

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Water

3 tbsp

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White flour

200 g

Step by step

Step 1

Grate the peel of both lemons using a fine grater and squeeze out the juice.

Step 2

Separate the egg whites and yolks into two bowls.

Beat the egg whites with a mixer until stiff peaks form.

Step 3

In the second bowl, whisk the yolks with sugar until smooth.

Add the oil, lemon zest, and salt, then mix again briefly with the mixer.

Step 4

Combine the lemon juice with the baking powder and gently mix it into the yolk mixture.

Step 5

Add the water and flour to the yolk mixture, ensuring there are no lumps by mixing thoroughly.

Step 6

Fold the beaten egg whites into the yolk mixture using a spatula. Mix gently with upward motions to preserve the airy texture.

Step 7

Line a cake pan with baking paper and pour in the batter.

Step 8

Bake the cake in a preheated oven at 180°C (356°F) for 45 minutes.

Perform the toothpick test; if it comes out clean, the cake is ready. Otherwise, bake for a few more minutes.

Step 9

Let the cake cool completely before garnishing. You can either dust it with powdered sugar or prepare a lemon glaze by mixing some lemon juice and powdered sugar until it forms a thick white drizzle.