Lemon Loaf Cake

INGREDIENTS

1 3/4 cups (225g) all-purpose flour
1 1/4 teaspoon (5g) baking powder
1/8 teaspoon (1g) salt
1 1/4 cups (160g) raw cane sugar*
Zest from 3 lemons
4 large eggs at room temperature
1/2 cup (125ml) Greek or plain yogurt 
1/3 cup (80ml) unsalted butter, melted

*I made this cake with raw cane sugar but I think this kind of sugar has a strong molasses taste so another time I will make it mixing two types of sugar (white granulated and raw cane sugar).

DIRECTIONS

Place the rack in the center of the oven and preheat to 325 F (160ºC).

Grease a 8x4 inch loaf pan with a non-stick spray and cover with parchment paper. This way your cake comes out easily.

In a separate bowl sift together the flour and baking powder, mixing well all the ingredients until incorporated. set aside.

In another bowl whisk the sugar and lemon zest until combined. Set aside

In a medium bowl, lightly whisk the eggs and salt just until combined.

Add the sugar mixture into the beaten eggs and whisk all the ingredients just until combined.

Next, stir is the Greek yogurt.

Again, sift the flour mixture over the wet ingredients and whisk until incorporated. I recommend you not to over mix in order to have good result.

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

Pour batter into the prepared pan and smooth the top. Chill for at least two hours before baking.

Get the chilled pan from the fridge and bake for around 65-70 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in a cooling rack before removing from pan.

This delicious recipe was inspired from Conelchef, Cake de limón

Enjoy!!