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Lemon Loaf Cake

I received this new loaf pan yesterday and couldn't wait to give it a bake. The cake has got Lemon Zest, Lemon Olive Oil and Vanilla Yogurt in it. I was hoping the Wildflowers in the cake would be more pronounced after the bake but they weren't. So I made a Lemon Glaze and painted the top using Wilton's Edible Gel Colors.


1 ½ cups all purpose flour

2 teaspoon baking powder

¼ teaspoon salt

1 cup sugar

1 lemon zested

¾ cup plain vanilla yogurt

3 eggs

¼ teaspoon vanilla extract

¼ cup vegetable oil

¼ cup lemon olive oil (or additional veg oil)


Preheat the oven to 350F. Lightly oil and line a standard loaf pan.

Combine the flour, salt and baking powder in a medium bowl and whisk together.

In another large bowl, rub the lemon zest in to the sugar to help it release the oils. Let it sit a minute. Add the yogurt, eggs and vanilla to the lemony sugar and whisk until blended.

Gradually add the flour mixture as well and mix in. Pour in the oil(s) and blend until combined.

Pour the batter into the lined loaf pan and smooth off the top.

Bake for approx 55-60 minutes until the loaf is golden on top and a skewer comes out clean.

Leave to cool around 5 minutes before loosening from the pan and carefully taking the loaf out. Continue to cool on a cooling rack.

For a Lemon Glaze, mix 1 cup Confectioners sugar with 2 Tablespoons of Milk and 1 Tablespoon of Lemon juice. Mix well and drizzle over your cake. You can add food coloring or Wilton's Gel if you want to add some color.


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