Lemon Loaf Cake | No electric mixer!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and reduces saturated fat.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Cut the butter into small cubes and place it into a microwave-safe bowl.

Microwave the butter for about 60 seconds until some is melted and the rest is softened.

In a large bowl, combine the melted butter, granulated sugar, and the zest of two lemons. Whisk until creamy, about 1-2 minutes.

Add in three room temperature eggs one at a time, whisking well between each addition.

Mix in yogurt or sour cream, vanilla extract, and 2 tablespoons of fresh lemon juice until combined. The mixture will look a little grainy.

Add in all-purpose flour, salt, and baking powder. Mix until fully incorporated; the batter will be thicker than regular cake batter.

Transfer the batter into a greased and lined loaf pan.

Bake at 160°C for 40 to 45 minutes, or until a toothpick inserted comes out clean.

Prepare the lemon syrup by combining granulated sugar and lemon juice, then microwave for about 30 seconds until the sugar is dissolved.

Poke holes all over the hot cake using a skewer or toothpick, then pour the lemon syrup over the cake.

Let the cake cool completely before adding the glaze.

For the glaze, combine powdered sugar and lemon juice to form a slightly thick glaze. Adjust thickness with more lemon juice or powdered sugar as needed.

Spread the glaze over the cooled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens