Description
Lemon Yoghurt Loaf Cake is a moist and tangy cake perfect for any occasion.
Ingredients
Scale
- 1 cup plain yoghurt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a loaf pan.
- In a bowl, mix yoghurt, sugar, and oil until combined.
- Add eggs one at a time, mixing well after each.
- In another bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture.
- Stir in lemon zest and juice.
- Pour the batter into the prepared pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool before slicing.
Notes
- Store in an airtight container for up to 5 days.
- Can be frozen for up to 3 months.
- For a sweeter cake, add a glaze made of icing sugar and lemon juice.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Lemon Yoghurt Loaf Cake, Lemon Cake, Yoghurt Cake