I Want To Show You How I Like To Make A Lemon Loaf Cake.
- Granulated Sugar
- All-Purpose Flour
- Lemon Pudding
- Baking Soda
- Baking Powder
- Some Plain Greek Yougurt
- Little Bit Of Milk
- Lemon Extract
You need some granulated sugar what I have here is all-purpose flour this is instant lemon pudding so it’s really important to instant kind salt baking soda and baking powder. I’ve got some plain Greek yogurt, a little bit of milk, vegetable oil, eggs, vanilla extract, and some lemon. Now a lot of recipes call for lemon extract and cake like this I happen to think that lemon extract can give you the flavor an almost aroma of like a cleaner like a household cleaner. So I don’t like to use it because to me it’s not lemony it’s not it’s not vibrant and it’s not sharp as fresh lemon. So I had to use fresh lemon for this but if,you want to use lemon extract don’t get that confused with lemon oil like an essential oil it’s different if,you want to use a lemon extract here go ahead and use about a tablespoon to really intensify the flavor but try this recipe first with just a plain fresh lemon.
I think you’ll be really happy with that all right got my oven preheated to 350. I have a 9 by 5 inch baking pan ready with some aluminum and some aluminum some parchment paper and some nonstick spray. I’m going to go get started right away all right in a large bowl to my sugar. I’m going to add some vegetable oil, and using a handheld electric whisk. I’m just going to mix this together for about 30 seconds. I’m going to add my yogurt my milk so easy I’m telling you it’s really really easy breezy eggs my vanilla which like I always say if, I tell me to make sure you shake it so that these seeds kind of dispersed throughout and now I need the zest and juice of a whole juicy lemon so if your ulema doesn’t feel like juicy you might want to do to the juice of two lemons but this one feels really good. So, I’m just going to do the whole zest and then the juice and then just whisk this for another thirty seconds or so perfect now I’m just going to give my dry ingredients a very quick stir nothing too complicated I mean I’m not really looking to stir these completely and that lemon pudding is the key to the I mean.
I’m telling this is like the best lemon loaf cake ever and now you just want to mix this long enough support your dry ingredients to be incorporated but now over mix it because we don’t want and really we don’t want develop the gluten too much in the flour that looks and smells fantastic. Just give it puff all right just take a spatula go around the side and that lemon pudding as well just really helps with I think it also helps with the color as well all right into my prepared pan get that allout of there and it’s not going to be like a super light but it’s almost like a pancake a sort of thing you know it’s really nice and dense and that’s how it should be and I am going to put a little lemon glaze on to on on top of this once it’s done not anytime soon. Now so you don’t have to worry about it kind of even it out give it also spatula all right it into my oven at 350 for about 50 to 55 minutes or until fully cooked through.
I’ll show you what it looks like loads there all right mate cake baked for exactly an hour it smells divine. So,I’m just ready to make a little lemon glaze to go on top and we are done and the lemon glaze just consists of two ingredients which are powered sugar and some fresh lemon juice and that’s it very good very lemony just the way. I like it all right so, I want to do is it’s going to add about I would say a tablespoon of lemon juice start to whisk it right it just it looks like. It’s never going to come together but you just have to give it a you know a chance start to whisk it, and then you can switch to a spatula if, you feel like it’ll make it a little bit easier just to get it going and then once I feel like I said the consistency that I like we add a little bit more once.
I feel like at such a consistency that I like then I’m done see how it’s starting to come together you said have to work a little bit at a time and bring it in that is perfect and now. I’ll just kind of start on one end work my way back and as this set it’ll harden a little bit oh it’s just so fantastic. You don’t even know you don’t even know and just take a spoon.