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Lemon Loaf Cake

Lemon Loaf Cake recipe image
This Lemon Loaf Cake is a delightful balance of bright citrus and warm ginger spice. The crumb is tender and moist, thanks to the addition of lemon yogurt, while the zest provides an aromatic punch in every bite. It&# 226;ÂÂs perfect for afternoon tea, brunch gatherings, or as a sweet ending to a light dinner. The combination of lemon and ginger creates a sophisticated flavor profile that feels both comforting and elegant. Serve it plain or with a simple vanilla glaze for an extra touch of sweetness. This recipe is versatile enough to be enjoyed fresh from the oven or stored for later, making it an ideal make-ahead dessert for busy days.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 562.6
Dietary: Vegetarian
Description
This Lemon Loaf Cake is a delightful balance of bright citrus and warm ginger spice. The crumb is tender and moist, thanks to the addition of lemon yogurt, while the zest provides an aromatic punch in every bite. It&# 226;ÂÂs perfect for afternoon tea, brunch gatherings, or as a sweet ending to a light dinner. The combination of lemon and ginger creates a sophisticated flavor profile that feels both comforting and elegant. Serve it plain or with a simple vanilla glaze for an extra touch of sweetness. This recipe is versatile enough to be enjoyed fresh from the oven or stored for later, making it an ideal make-ahead dessert for busy days.
Ingredients
  • 1 1/2 cup All-purpose flour
  • 1 1/4 teaspoon Baking powder
  • 3/4 teaspoon Ground ginger
  • 1/4 teaspoon Salt
  • 1 cup Granulated sugar
  • 2 lemons Rind (colored part only) and juice
  • 6 oz Unsalted butter, softened
  • 3 oz Cream cheese, softened
  • 2 large Eggs
  • 8 oz Lemon yogurt
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Grease and flour a 9x5-inch loaf pan.
  2. 2
    In a medium bowl, whisk together flour, baking powder, ground ginger, and salt. Set aside.
  3. 3
    In a large bowl, cream together softened butter and cream cheese until light and fluffy.
  4. 4
    Gradually add granulated sugar to the butter mixture and beat until well combined and creamy.
  5. 5
    Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
  6. 6
    Mix in lemon rind and lemon yogurt until just combined.
  7. 7
    Gently fold the dry ingredients into the wet ingredients with a spatula until no streaks of flour remain. Do not overmix.
  8. 8
    Pour batter into the prepared loaf pan and smooth the top.
  9. 9
    Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  10. 10
    Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 562.6kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.2g1%
Cholesterol 0.8mg1%
Sodium 1440.5mg61%
Total Carbohydrate 128.8g43%
Dietary Fiber 2.4g10%
Sugars 60.3g
Protein 9.2g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.

Variation: For a vegan version, substitute butter with vegan margarine, cream cheese with vegan cream cheese, eggs with flax eggs, and use plant-based lemon yogurt.

Tip: Ensure butter and cream cheese are truly softened at room temperature for the best texture. If the batter is too thick, add a tablespoon of milk.

Serving: Dust with powdered sugar or drizzle with a simple lemon glaze made from powdered sugar and lemon juice before serving.

Keywords: lemon, loaf, cake, ginger, yogurt, citrus, baking, dessert, breakfast, tea, brunch, moist, zest, spice, flour, sugar, glaze, homemade, easy, comfort
Read it online: https://www.chefs-mate.com/recipe/lemon-loaf-cake/