Lemon Loaf Cake
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.
Grate the peel of both lemons using a fine grater and squeeze out the juice.
Separate the egg whites and yolks into two bowls.
Beat the egg whites with a mixer until stiff peaks form.
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.
Combine the lemon juice with the baking powder and gently mix it into the yolk mixture.
Add the water and flour to the yolk mixture, ensuring there are no lumps by mixing thoroughly.
Fold the beaten egg whites into the yolk mixture using a spatula. Mix gently with upward motions to preserve the airy texture.
Line a cake pan with baking paper and pour in the batter.
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.
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.
Enjoy the cake’s taste and naturally vibrant yellow color!
