This is a lovely lemon flavoured loaf cake that is quick to whip up and freezes very well. I often gift these cakes or serve them with fresh blueberries and whip cream for an easy dessert.
Makes 1 loaf pan size cake
1½ c. all purpose flour
2 tsp baking powder
¼ tsp table salt
1 c. plain yogurt (or vanilla, strawberry, etc.)
1 c. granulated sugar
3 large eggs
2 tsp lemon zest (or zest from 2 lemons)
1 tsp vanilla
½ c. vegetable oil
Syrup for glazing after baking
¼ c. lemon juice
¼ c. granulated sugar
- Grease or spray with vegetable spray a loaf pan (8½ x 4½ inches)*
- Whisk flour, baking powder, and salt together in small bowl.
- In medium bowl, whisk yogurt, sugar, eggs, lemon zest and vanilla together.
- Slowly whisk dry mixture into the wet mixture until just incorporated.
- With a spatula, fold the vegetable oil into the batter until uniform and no oily patches.
- Pour the batter into the prepared pan. Bake for about 50 minutes or until poked with skewer that comes out clean with no batter sticking. (A few crumbs are okay)
- Syrup: While the cake is baking, cook the lemon juice and sugar in a pan until sugar is dissolved. You can use a microwave but be careful as it will boil over depending on the size of your bowl. Set aside
- When the cake is done, allow to cool in pan for 10 minutes. Remove the cakes and place on a wire rack over a plate. While the cake is still warm, spoon the syrup over the cakes and let it soak in. (I keep spooning the syrup that collects on the plate over the loaves.)
- Let cool. Serve.
*You can also use three small loaf pans 5½ x 3 inch. The baking time for these are 35 to 40 minutes. Make sure though you rotate the pans turning pans facing front to face back and from left side to right of the oven.
If you are using a 9 x 5 inch pan, it will bake faster so check earlier, 45 to 50 minutes (please note: I have not made it with this size pan so this is an estimate.)
