Lemon loaf cake

Lemon loaf cake: moist, fragrant and zesty, with an icing that gives a slight crunch. A teatime classic that is easy to lighten while keeping all the zing of the lemon.

Prep: 15 min  |  Cook: 45 min  |  Serves: 8  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, using the quantities listed. Household measures (spoonfuls, whole items) use average weights. 217 kcal · 5 g protein · 26 g carbohydrate · 10 g fat

Ingredients

• 3 eggs
• 150 g plain flour
• 90 g caster sugar
• 1 pot yoghurt
• 4 tbsp oil
• 2 lemons (juice and zest)
• 1 sachet baking powder

Method

1. Whisk the eggs, sugar, yoghurt and zest.
2. Add the flour, baking powder, oil and the juice of one lemon.
3. Pour into a loaf tin.
4. Bake for 45 minutes at 170 °C, then soak with the juice of the second lemon when it comes out.

Nutritional benefits

Lightened thanks to yoghurt, which replaces much of the butter, this cake stays moist with less fat. Lemon (vitamin C) adds flavour without calories and lets you go easy on the sugar. A simple, zesty homemade teatime treat.

Variations and swaps

• With lime.
• Light icing sugar and lemon glaze.
• With poppy seeds.
• Semi-wholemeal flour.

Storage and making ahead

Keeps for 5 days well wrapped and freezes well; better after a night’s rest.

💡 Good to know

Soak the cake with lemon juice while it is still warm: it soaks in deeply and the cake stays moist and fragrant for several days.

Read more

Discover more vegetarian recipes · kids’ recipes.

The foods in this recipe: eggs · flour · sugar · yoghurt · oil.

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