Vanilla & Lemon Loaf Cake

Delicious vanilla & lemon loaf cake, with a crispy crust and completely soft and moist inside.

INGREDIENTS

1/2 cup (113g) unsalted butter
1 1/2 cups (180g) all-purpose flour
1 teaspoon (4g) baking powder
1/8 teaspoon (1g) salt
1 cup + 1 tablespoon (210g) Demerara sugar
Zest from 1 lemon
1 teaspoon vanilla bean paste
3 large eggs at room temperature
1/2 cup (120ml) Greek yogurt 

And also you will need a loaf cake pan (8x4 inch)

DIRECTIONS

Place the rack in the center of the oven and preheat to 350º F (180ºC).
Melt the butter into the pan over low heat. Once the butter is melted retire from heat. Grease all over the pan with a rubber brush, set aside to cool.

In a medium bowl sift together the flour, baking powder and salt, mixing well all the ingredients until incorporated. Set aside.

In another bowl whisk the sugar, vanilla bean paste and lemon zest until combined. 

Add the eggs one a a time, beating well after each addition.

Turn the electric mixer off. Stir in  the flour mixture with a rubber spatula in tree additions alternating with the greek yogurt, until just combined.

Finally, add the melted butter over the batter and stir in until just combined.

Pour batter into prepared pan and smooth the top. 

Bake about 15 minutes to 350º F (180ºC), then reduce heat to 325ºF (160ºC) about 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in a cooling rack before removing from pan.

Recipe from Cookie Baker!!

Enjoy!!