Easy Lemon Loaf

This is hands down the easiest cake I’ve ever made! The preparation time is less than 10 minutes, and it comes together with minimal equipment.

Before baking I like to scatter some extra sugar over the top of the cake, which when cooked, turns into a lovely crackly sugar topping. However if you want to put icing/frosting on this then skip this part! This cake would work also really well with a classic lemon icing sugar glaze. 

What ingredients do you need for this dish (includes possible substitutions)? 

Lemon zest: essential to the cake! 

Caster sugar: can be substituted with granulated sugar. 

Full fat yoghurt: greek yoghurt or plain will both work.

Vegetable oil: can be substituted with another neutral tasting oil, e.g. sunflower oil. 

Eggs: can’t be substituted! 

Plain flour: also known as all purpose flour.

Baking powder and baking soda: both essential for the cake to rise.

What to serve this with? 

This is perfect as is, but if you want to make it into a dessert it would be delicious with some whipped cream and fresh berries. 

Instructions 

Preheat the oven and line the tin 

Preheat the oven to 180c/160c fan. Line a 2lb loaf tin with baking paper. To make this recipe even quicker, I like to use the loaf tin liners! 

Mix sugar with lemon zest 

In a large bowl, add 200g of caster sugar and the lemon zest. Pinch it between your fingers to help release the flavours.

Add the wet ingredients

Whisk in the yoghurt, vegetable oil and eggs.

Add the dry ingredients 

Add the flour, baking powder, baking soda and salt. Whisk to combine evenly. 

Bake 

Pour into the tin, then sprinkle over the 2 tbsp of caster sugar. Place in the oven for 50-55 minutes. If a skewer is inserted into the centre of the cake, it should come out clean (a few crumbs is fine but no raw batter). Remove the cake from the tin and let cool on a wire rack. Enjoy!