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Plain yogurt and oil give this lemon loaf a soft, even crumb without a butter-creaming step. Fresh zest supplies most of the lemon aroma; two tablespoons of juice add a little sharpness. The cake is served plain, with no icing hiding its golden top.
Ingredients
- 200 g plain flour
- 150 g sugar
- 2 large eggs
- 150 g plain yogurt
- 80 ml neutral oil
- 2 tsp baking powder
- Zest of 2 lemons
- 2 tbsp lemon juice
- ¼ tsp salt
Method
- Heat the oven to 180°C / 350°F. Line a 22 × 11 cm loaf pan with baking parchment.
- Whisk the eggs and sugar for one minute. Whisk in yogurt, oil, lemon zest and lemon juice.
- Mix flour, baking powder and salt in a separate bowl. Fold into the wet mixture just until no dry flour remains.
- Scrape into the pan and level the top. Bake for 45–55 minutes until golden and a skewer inserted in the centre comes out without wet batter.
- If the surface colours early, cover it loosely with foil. Let the cake stand in its pan for 10 minutes, then lift onto a rack and cool for at least 20 minutes before slicing.
- Keep in a sealed container for up to two days in a cool room, or refrigerate for up to four days. Freeze cooled individual slices for up to two months.
Use the yellow zest
Wash and dry the lemons before zesting. Remove only the yellow surface, since the white pith underneath tastes bitter. Zest the fruit before squeezing it, then measure the juice rather than pouring in everything from both lemons.
Fold the batter gently
Once flour meets the wet mixture, stir only until it disappears. A few small lumps are less of a problem than long, vigorous mixing. Use plain unsweetened yogurt with an ordinary spoonable consistency; very thick strained yogurt will make a thicker batter.
Check the deepest part
Test down the centre of the loaf, avoiding the crack in the top. A browned crust does not always mean the middle has finished baking. Foil protects the surface while the centre catches up.
Slice after a short cool
Leave the loaf in the pan for ten minutes, then use the parchment to lift it out. Cooling on a rack prevents steam collecting underneath. Cut with a serrated knife once the crumb has had time to settle.
FAQs
- How many portions does this make?
This recipe makes 10 portions with the quantities listed.
- What should I check before serving?
If the surface colours early, cover it loosely with foil. Let the cake stand in its pan for 10 minutes, then lift onto a rack and cool for at least 20 minutes before slicing.
- How should I store leftovers?
Keep in a sealed container for up to two days in a cool room, or refrigerate for up to four days. Freeze cooled individual slices for up to two months.
