Lemon Loaf Cake is a very soft and tasty cake. Simple and delicious, this lemon scented cake has a very moist consistency and it’s even softer thanks to the mascarpone cheese. However, if you prefer a healthier version, substitute it with Greek yogurt. Great for breakfast with a cup of green tea, a fruit and some almonds or as a snack with a hot herbal tea.
Let’s see how to make Lemon Loaf Cake recipe! So let’s get started.
Other delicious recipes to enjoy: Canestrelli Cookies Pumpkin Tiramisu, Hazelnut cake (Torta alle nocciole), Baci di dama (Lady’s kisses), Mixed berry jam pie, Nutella Tart with Hazelnut shortcrust pastry, Baked peaches with amaretti, Chocolate Halloween Spider Cupcakes with Nutella heart
Ingredients
Tools
Steps
Lemon Loaf Cake recipe is really easy to make.
First, preheat oven to 356°F (180° C).
With an electric hand mixer, beat together whole eggs, sugar and a pinch of salt,
until the mixture is light and fluffy. It takes about 5 minutes.
Reduce speed to low and add mascarpone (or Greek yogurt if you prefer) a little at a time and mix well just until combined.
Grate the lemon zest and add it to the mixture together with the lemon juice. While continuing to stir, pour slowly the oil in.
In a separate bowl, sift together flour, potato starch (or corn starch) and baking powder; add the flour mix a little at a time into the dough.
Gently mix with a spatula from bottom up being careful not to disassemble the mixture, until you obtain a soft and homogeneous mixture.
Grease and flour a 10-inch (25 cm) loaf pan and gently pour the dough into it.
Bake in a preheated oven for about 35 – 40 minutes (mine 38 minutes).
Cooking times vary from oven to oven. To check if it is done, insert a toothpick in the center of the cake. If it comes out clean, it’s cooked. If it’s sticky and moist, the cake isn’t ready yet.
Allow the Lemon Loaf Cake cool completely. Once at room temperature, sprinkle with powdered sugar if you want.
Buon appetito!
Enjoy!
Storage
You can store Lemon Loaf Cake in an airtight container for up to 3-4 days, but it’s unlikely to last that long.
Tips & Tricks
In this recipe I used mascarpone, but if you’re having trouble finding it, you can use Greek yogurt or cream cheese instead . The cake will be slightly more sour, but still moist and delicious.
If you want you can drizzle a lemon glaze over it.
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Varied doses for servings
When do you add the lemon juice? Or is it just in case you want to make a glaze?
Cake sound yummy, I am going to try it soon.
Thank you so much Vera. I forgot to write it in the recipe. I added the lemon juice together with the lemon zest. If you make it let me know if you liked it.
Thank you 🙂