Moist Lemon Loaf Recipe

Make this easy, moist, one bowl lemon loaf cake recipe with or without an electric beater using pantry staple ingredients and finished with the optional tangy lemon drizzle. This recipe is very close to one of the most popular Pakistani cakes found in most bakeries.

You can enjoy this Lemon Loaf with afternoon tea, or morning coffee or you can even whip it up quickly to serve your guests. Use freshly zested lemon peel for that burst and depth of flavor. It is so intense that you do not need any other kind of flavorings. You can also view the recipe for this video here.

Recipe At a Glance

Room temperature ingredients– Butter, eggs, full-fat yogurt

Sugar- Castor/ grinded

Lemon zest – freshly grated

All-purpose flour

Raising agents- Baking powder & baking soda; always check for expiry

Salt

For Lemon Drizzle: Icing/ confectioner’s/ powdered sugar, softened butter, lemon juice

Step by Step Process

For the Loaf:

• If you are using a stand/ electric mixer, simply put all ingredients in a bowl and beat well, starting from low speed to medium, until the mixture is light and creamy.

• If using hand whisk, follow the following steps:

1. Mix softened butter and sugar with a spatula and then with a whisk until light and creamy.
2. Add in eggs and lemon zest.
3. Sift the dry ingredients and add to the batter along with the yogurt.
4. Mix well until a nice and homogenous mixture is obtained.

Next, bake the loaf in a greased and floured 8×4 inches loaf pan in a pre-heated oven at 325 F for 45 minutes – 1 hour.

Cool for 10 minutes and drizzle with (optional) lemon icing.

For the Drizzle:

Mix all the ingredients on low heat stirring continuously and use immediately.

FAQs

Serving Suggestions

The most perfect compliment for Lemon Cake is the tangy lemon drizzle, which is included in the recipe. This cake goes well with tea or coffee and can be a beautiful addition to your next breakfast, brunch or hi-tea spread!

Substitutions & Variations

You can use the same recipe to make orange flavor also.

There is also a great orange olive oil cake and recipe you can find here.

Storage & Make Ahead

You can store Lemon Cake at room temperature in a box or well covered for up to 3 days. Post that, its best to move it to refrigerator for a maximum of 7 days in total.

You can make Lemon Cake in advance and freeze it well wrapped and placed in a zip lock bag for up to a month in the freezer. To thaw, place it overnight on the counter.