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Bakesalotlady – baker's paradise

Food, Photography & Art
Lemon Loaf Cake!

Lemon Loaf Cake!

Summer is my favourite season hands down! And other than mangoes I think any form of citrus makes me think of a bright sunny day at the beach! This loaf will take you just there, I promise.

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I used lemon here but you are free to use any citrus fruit of your choice, I’m sure all of them will taste just as good. I always struggled with making a loaf that was tangy enough to my liking, if you’re someone who likes a nice tangy tart loaf cake, you’ve come to the right place, my friend. Let’s get baking.

Ingredients: (click links to buy)

210g all-purpose flour

1 1/2 tsp Baking Powder

1/2 tsp Baking soda

1/2 tsp salt

180g Castor Sugar

85 ml lemon juice (freshly squeezed)

3 tbsp lemon zest

110g unsalted butter softened at room temperature

200ml plain yoghurt

1 tbsp Vanilla extract

3 small-medium eggs

For the glaze: 150g sifted Icing Sugar + 2,3 tbsp freshly squeezed lemon juice (according to desired consistency)

Method:

    1. Grease and line a 9×5 loaf pan, keep aside. Preheat your oven to 170 C.
    2. Sift all the dry ingredients (flour, baking powder, baking soda, salt) into a bowl.
    3. Using a stand mixer or a whisk, beat the butter and sugar together until light and fluffy, add the eggs one by one beating after each addition. Then add the vanilla.
    4. Add half of the dry ingredients, whisk well. Now add the yoghurt, lemon juice and zest. Mix well.
    5. Add the remaining dry ingredients and fold it in using a spatula. Do not over mix.
    6. Pour the batter into the loaf pan and bake for around 40-50 minutes. A skewer inserted into the centre of the cake should come out clean, keep checking after 40-42 minutes.
    7. Once baked, let the cake cool in the loaf pan for at least 15-20 minutes. Meanwhile, make the glaze by mixing the icing sugar and lemon juice till you reach your preferred consistency.
    8. Once the cake is warm to touch, remove from the pan onto a cooling rack and pour the glaze all over the cake. Let the cake cool to room temperature before serving and devouring! This cake stays fresh for up to 2-3 days when covered and refrigerated.

I hope you guys are doing well. I have been baking more these days and have felt really inspired, your constant support keeps me going. Thank you for being there for me.

Also QUICK NOTE: Now you can buy the products and ingredients I use by clicking on the links on the recipe ingredients list, you can also check out the products page to know what camera, oven etc I use.

If you like my photography please follow me on PinterestInstagram, and Facebook. I post every day on my Instagram you won’t miss a thing.

Until next time!

Love,

Bakesalotlady ❤

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