Fluffy Lemon Loaf Cake 🍋 🍰
Every lemon season my oven births at least 5 lemon loaves. I’m very keen on the use of big yellow fresh lemons as in my opinion they ooze the most intense lemon flavor. And the good thing about cake is that it can be enjoyed at any time of the day #breakfast as a teatime tag along, a post #lunch filling snack or dessert following a light #dinner
Fluffy Lemon Loaf Cake 🍋 🍰
Every lemon season my oven births at least 5 lemon loaves. I’m very keen on the use of big yellow fresh lemons as in my opinion they ooze the most intense lemon flavor. And the good thing about cake is that it can be enjoyed at any time of the day #breakfast as a teatime tag along, a post #lunch filling snack or dessert following a light #dinner
Cooking Instructions
- 1
Preheat oven to 180C and line a medium loaf pan
- 2
Mix one tablespoon of lemon juice into the milk and set aside for 5minutes to cuddle/sour
- 3
Whisk together flour, baking powder, salt, and lemon zest. Set aside
- 4
With a stand mixer or wooden spoon, beat butter and sugar until creamy and most of the sugar dissolves. Add eggs, one at a time and beating in between additions. Add vanilla and remaining lemon juice and mix until incorporated
- 5
Now add half the dry ingredients into the creamed mixture, alternating with the soured milk and beating between additions until just combined. Repeat until all ingredients are in one bowl forming the cake batter. Do not over-mix or your cake will be gummy
- 6
Pour into pan and bake for 30 minutes or until a skewer/knife poked through the cake comes out clean or with a few crumbs
- 7
Leave to cool in the pan for 5 minutes before transferring to a cooling rack
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