Tangy Lemon Loaf Cake Recipe
This tangy lemon loaf cake is perfectly moist and bursting with fresh lemon flavor, swirled generously with lemon curd for an irresistible treat perfect for afternoon tea or dessert.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons lemon zest from about 2 medium lemons
- 0.5 cup unsalted butter at room temperature
- 0.25 cup vegetable oil
- 2 large eggs at room temperature
- 3 tablespoons fresh lemon juice
- 0.5 cup Greek yogurt or sour cream
- 0.5 cup lemon curd homemade or store-bought
- 1 cup powdered sugar for glaze, sifted
- 3 tablespoons lemon juice for glaze
- 1 teaspoon lemon zest for glaze
- 1 splash heavy cream for glaze
Instructions
Preparation Steps
- Preheat oven to 350°F and grease a 9x5 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl or stand mixer, beat sugar and lemon zest together for 3-4 minutes until fragrant and combined.
- Add the butter and mix until fluffy, about 3-4 minutes. Then add the oil and mix for another 1-2 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in fresh lemon juice. The mixture may look curdled, which is normal.
- Fold in Greek yogurt, then gently fold in the dry ingredients until just combined.
- Pour one-third of the batter into the prepared pan. Drop one-third of lemon curd dollops on top, and use a knife to swirl the curd slightly. Repeat two more times, ending with lemon curd on top.
- Bake for 30-40 minutes, then cover the top loosely with foil to prevent over-browning and bake an additional 10-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cake in pan for 30 minutes, then invert carefully onto a wire rack and cool another 30 minutes before glazing.
- For the glaze, combine powdered sugar, lemon juice, lemon zest, and a splash of heavy cream until smooth. Drizzle over completely cooled cake. Store in an airtight container, refrigerated to keep fresh longer.
Notes
Using fresh lemon zest and juice enhances the flavor considerably. Allow the cake to cool fully before glazing for the best results. Store leftovers in the refrigerator.