This lemon loaf cake with icing is the only lemon cake recipe that you'll need. It's buttery, moist, and bursting with fresh lemon flavor! Our readers agree that this iced lemon loaf tastes way better than the Starbucks lemon loaf!
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Why This Is The Best Lemon Cake Recipe
Because this is a success-guaranteed recipe, even one of our 11 years old readers have made it with huge success! I've tested this recipe many times to make sure you can't go wrong with it.
With this easy lemon loaf cake recipe, you'll have fresh lemon zest and juice in the lemon bread, which is then drizzled with lemon syrup and finally iced with lemon glaze. Bursting with lemon everywhere!
Imagine all the different layers of lemon flavor in one bite! Amazingly delicious!
This is not a copycat of Starbucks lemon loaf because this lemon drizzle cake tastes way better than Starbucks! I promise!
If you're obsessed with lemons, then my lemon meringue pie and no-bake lemon cheesecake are just something you need to make!
Ingredients For This Cake
Lemon - Use fresh lemon for both the zest and juice. I can't stress enough how fresh ones are a game-changer in highlighting the bright, tangy lemon flavor in this recipe. 3-4 fist-sized lemons should do it.
Baking powder - Although when using acidic ingredients like lemon juice and yogurt call for using baking soda, in this case, a huge no! It'll neutralize and water down the lemon flavor of this lemon loaf cake.
Greek yogurt - Use full fat. This is what's making our lemon pound loaf cake moist and tender. Full-fat sour cream works great also, like when I used it in my lemon almond cake.
*See recipe card for full information on ingredients and quantities.
Step-By-Step Instructions
1. Mix dry ingredients. Mix all-purpose flour, baking powder, and salt in a bowl.
2. Cream butter and sugar. In a large bowl whisk butter and sugar until light and fluffy using a handheld whisk for 10 minutes. If using a standing mixer, cream for 4-6 minutes on medium-high speed with a paddle attachment.
3. Mix in eggs and lemon zest. Add the eggs one by one and make sure to mix well after each addition. Add the lemon zest and vanilla extract together with the first egg.
4. Alternate the dry ingredients with yogurt and lemon juice. Mix in half of the dry ingredients, followed by yogurt and lemon juice. Then add the rest of the dry ingredients and mix everything together.
5. Bake. Pour batter into a greased and lined 4.4x10-inch loaf pan (1-pound loaf pan). Bake at 350ΒΊF for 60 minutes. Remove the pan from the oven.
6. Poke. While the lemon loaf cake is still hot, poke some holes all over it with a skewer.
7. Drizzle lemon syrup. Dissolve sugar with lemon juice by gently heating it in the microwave. Drizzle the lemon syrup all over the hot cake, making sure it gets into the holes. Leave the cake to cool completely in the pan.
8. Pour lemon icing. Mix 1 tablespoon of lemon juice at a time with powdered sugar using a spatula. The lemon icing needs to be thick but still pourable.
Pour on the cake and spread evenly with the help of the back of a spoon. Leave for the icing to harden before slicing. Enjoy!
Recipe Expert Tips
- Use fresh lemons. For the zest and the juice! Store-bought lemon juice has lost its bright tangy lemon flavor. Trust me, go with fresh lemons, it's a game-changer like in my lemon blueberry cake. Delicious!
- Not expired baking powder. Check for its expiry date. It happened to me so I'm giving you a heads-up! Even if you do everything 100% correctly, your cake will not rise as much and will sink in the middle if the baking powder is expired.
- Don't over-mix. Once adding the dry ingredients into the wet ingredients, make sure to never over-mix the batter. This will produce the softest and fluffiest lemon loaf cake ever!
- Gradually add lemon juice for the icing. Don't add the lemon juice all at once. The lemon icing need to be thick but still pourable. Too much lemon juice will make the icing look transparent.
- It tastes better the next day! Yes, it's true! So if you like to do things in advance like me, then make this lemon loaf cake with icing a day before serving it.
Variation Ideas For This Cake
- Omit the icing. The cake alone is already delicious with amazing lemon flavor. The icing is the cherry on top, and although I highly recommend it, it's okay if you want to omit it.
- Use other citruses. Lime, orange, mandarin, or even grapefruit works great for this recipe.
- Make lemon coconut cake. Add a subtle touch of coconut by folding in ΒΌ to β cup of desiccated coconut at the end. Oh wow!
- Make lemon poppy seed cake. Add texture by folding in 2-3 tablespoon of poppy seeds at the end.
- Make lemon cupcakes. You'll get around 12-15 cupcakes. Bake for 20 minutes. Use cupcake liners to remove them easily from the pan.
How To Store And Freeze
Store - In an air-tight container at room temperature for up to 4 days.
Freeze - Wrap the cooled cake that has been infused with lemon syrup with a cling film. Freeze in an air-tight container for up to 3 months.
Thaw in the fridge and then bring it to room temperature. Only then make the lemon icing and pour it on top.
Another delightful dessert that freezes great is my layered carrot cake with cream cheese frosting and the tarts in my healthy lemon tarts. They're out of this world delicious and easy to make!
Recipe FAQs
The lemon loaf is like a lemon pound cake that's made from butter, sugar, eggs, all-purpose flour, and my addition, yogurt (makes the cake super tender and moist!). It's then infused with lemon syrup and then poured with lemon icing.
If you follow the instructions and didn't change a thing, then the culprit has to be that your baking powder has expired. It happened to me!
If it's not expired, your oven temperature was too high. Use a portable oven thermometer to get an accurate temperature.
Or you've opened the oven door during baking time. No opening the door before 45 minutes of baking time.
Adding Greek yogurt! You'll get super moist cake without even trying. Sour cream works great too.
Absolutely! Freeze it without the icing. Wrap the lemon loaf cake that has been infused with lemon syrup with cling film in an air-tight container. Freeze for up to 3 months. Thaw in the fridge, bring to room temperature, and then glaze it.
Absolutely! Just make sure to use full-fat sour cream
More Lemon Recipes
If you tried this Lemon Loaf Cake with Icing or any other recipe on our website, please leave a π star rating and let us know how it went in the comments below!
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π Recipe
Lemon Loaf Cake With Icing
Ingredients
Dry Ingredients
- 1 Β½ cup all-purpose flour
- 2 teaspoon baking powder
- Β½ teaspoon salt
Wet Ingredients
- Β½ cup unsalted butter , softened
- 1 cup granulated sugar
- 2 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 large eggs , room temperature
- Β½ cup plain Greek yogurt
- 2 tablespoon lemon juice
Lemon Syrup
- ΒΌ cup granulated sugar
- 2 tablespoon lemon juice
Lemon Icing
- 1 cup powdered sugar , sifted
- 2 tablespoon lemon juice
Instructions
- Preheat oven to 350ΒΊF using top and bottom heat, without the fan. Butter and line the loaf pan. You can use a 1-pound loaf pan, a 9x5-inch loaf pan, or a 4.4x10-inch loaf pan (the one that I'm using).
Dry Ingredients
- Mix all-purpose flour, baking powder, and salt in a bowl using a spoon. Set aside.
Wet Ingredients
- Cream butter and sugar until pale and fluffy, using a handheld whisk for 10 minutes. If using a standing mixer, whisk for 4-6 minutes on medium-high speed using the paddle attachment.
- Whisk in vanilla extract, lemon zest, and 1 egg. Then add the rest of the eggs one by one, mixing well after each addition.
- Add half of the dry ingredients on low speed, mixing just to combine from this stage onwards. Whisk in yogurt and lemon juice and then finally, the rest of the flour.
Bake
- Pour batter into the pan and spread it evenly. Bake for 60 minutes on the lower β rack until it's fully cooked or a skewer inserted in the center comes out clean.
- Once cooked, remove it from the oven and immediately prepare the lemon syrup.
Lemon Syrup
- Add sugar and lemon juice into a bowl. Heat gently in microwave until sugar is dissolved.
- Poke holes all over the cake using a skewer. While the cake is still hot, pour the lemon syrup on top and brush evenly. Leave the cake to cool completely in the pan. Once it's cooled, transfer it to a serving plate.
Lemon Icing
- Mix powdered sugar and 1 tablespoon lemon juice in a bowl using a spatula. Gradually add more lemon juice until you get a thick icing but still pourable. Too much lemon juice will make the icing transparent.
- Pour the icing on the cake and spread it evenly using a spatula. Let the icing hardens before slicing. Enjoy!
Notes
- Use the spoon and level method if using cup measurements. I highly recommend using a kitchen scale as it's more precise.
- Use a portable oven thermometer to get the accurate oven temperature. I use it every time I bake.
Mae says
I tried so many recipes for this lemon loaf... But this one is the most successful so far... I ended up selling it.. The best seller.
Thank u for sharing this recipe β€οΈ
Bea & Marco says
We're happy that you loved it, thanks for leaving your feedback, Mae!
Lisa says
This cake has a wonderful fresh lemon flavor. I baked it in a 9x5 pan, weighed the ingredients, checked my baking powder, but it didnβt come out looking like yours. Itβs flat. I so want a domed loaf- like a slice of bread. Should I try the reverse creaming method? Could it be that I do not have a paddle for mixer, only the metal whisk? Should I use a smaller pan? Iβm not giving up because itβs so tasty.
Bea & Marco says
Hi, Lisa! Sorry to hear that. If you weighed everything and didn't change anything, then it has to be the baking powder. It happened to us when we re-shoot the photos for this recipe. The cake was not domed, and it even sunk in the middle. The baking powder that we used had 2 months still before its expiry date (we bought a container of 1 kg, so we've been using it for quite a while). Check the expiry date again and buy new baking powder in small quantity. Another thing you could check is the temperature (as each oven is different). Use a portable oven thermometer to get the accurate temperature (I've linked it in the recipe card). I've used handheld mixer with no problem, so it's not about not using a paddle attachment. There's no need for reverse creaming method. Hope it helps, and do give it another go. Let me know how it goes!
Lisa says
Thank you for your reply concerning the pan sizes. Just one more question: In one area of your recipe the baking temperature is 320 degrees F for 60 mins. Then you said 350 degrees F for 60 mins. I will be using a 9x5 pan, and I cannot dial up 320 for my old oven. I can - 325 and 350. What do you recommend?
Bea & Marco says
No problem, Lisa! It's 350 F as in the recipe card. I've updated the post, thanks for the heads up. Hope it helps!
Lisa says
I would like to make your recipe but I canβt find your loaf pan 4.4x10. Where can I purchase? Who makes it? Thank you
Bea & Marco says
Hi Lisa! I've updated the links to the loaf pans that you can use in the recipe. Hope it helps!
Antonella says
I wish I could give more stars to this amazing recipe. By far, best lemon cake ever. I've recommended it to my friends and everyone loves it. Thanks for sharing it π
Antonella says
This is, by far, the best lemon cake I've ever tried. Measurements are perfect. And yes, lots of sugar but it's all needed. I tried to skip the icing; and after I tried with the icing, I couldn't go back. The whole thing is amazing. Congratulations on this recipe π
Jane says
Your recipe is the best that I have tried so far!
10/10 for sure! Thanks for sharing. God bless!!
Miss W says
Such an amazing recipe, I make this three times a year since I found it and the family go crazy for it. Thank you for sharing!
Aarti says
I have made this lemon loaf cake so many times and its always a hit. I get so many compliments from my friends, they think I am such a talented baker which I am not lol. This recipe is a 10star. I bake it in 9β pan to reduce the baking time as i like to live on the edge and whip this cake last minute. I have also made your lemon almond cake and olive oil orange cake.. both turned out great but this one is by far our favourite! Thankyou for such an easy and tasty recipe.
Bea says
Yeay! I'm happy to hear that, Aarti! Do check around here for more delish cake recipes, let me know how it goes. Thanks you!
Aanchal says
All your recipes are just amazing. I have made many all have turned just wow. Thank you so much. Please share cookies recipes also.
Bea says
Hi Aanchal! Thank you for your words, they motivate us to do even better. And I hear ya, more cookie recipes coming π. Meanwhile, you can check out all of my cookie recipes here.
Richelle Bendoy says
Iβm wondering if I can use almond flour on this recipe and stevia.
Bea says
Hi Richelle! Unfortunately almond flour isn't suitable for this recipe since it reacts differently (needs more binder and tweaks). But maybe you'd want to check out my almond lemon cake or Spanish almond cake (100% almond flour). Hope it helps!
lori says
Hi !
excellent loaves!!
i have a question, if I want to make 2 or 3 loaves at once (not one at a time) what would be the measurements? How do I do that ?
Looking forward to hearing from you
Lori
Bea says
Hi Lori! You can multiply everything by clicking the buttons at "Ingredients" (2x,3x) in the recipe card. Hope it helps! π
lori says
thanks βΊοΈ
when I add the eggs if itβs 2x if 3x , do I still add one at a time. Can i use a blender if I double or triple the recipe , not my hand blender?
Kris Tina says
Love this recipe. I add 1/4 of butter flavour shortening to mine and itβs absolutely delicious.
Yasotha says
Hi...thank you for the lovely recipe. Turned out really good. However my cake seemed to have many air pockets. Anything i can do to overcome that.? And can i use self raising flour instead of all purpose?
Bea says
Hi! Did you change or substituted anything in the recipe, as in the ingredients or the method? Perhaps the baking powder wasn't mixed properly in the batter. I haven't tried with self-rising flour but I'm thinking yes, why not. Omit the baking powder though. Hopefully it helps and thanks!
Saira says
I have just made this using my brand new stand mixer. It was a great recipe to initiate the mixer π
It's still in the cooling stage but we couldn't resist trying it. It's absolutely amazing! Thank you!
I used Stevia as a replacement for the sugar. So we feel a little less guilty eating this gorgeous lemon drizzle loaf.
Annamaria says
I have try this recipe and everyone in my family loved it hola from Tanzania πΉπΏπthanks
Dinorah Martinez says
I'd love to make this cake but I'd like to know if I can substitute the Greek yogurt by the same amount of sour cream. I'll anxiously be waiting for the answer to make it.
Bea says
Yes, you can π
Marc says
Iβve made this cake many times. Everyone loves it, family, friendsβ¦ As your others recipes, itβs easy to make and successfully delicious π I appreciated it today with my coffee. Thank you Bea
Bea says
I'm happy to hear that, Marc! Thank you for your feedback, really appreciate it π.
MARICEL ANN says
I just want to say thank you for this recipe π I've made this lemon loaf countless times , for my mom, my bf and his family , for my god-family. And everyone loves it π just reduced some of the sugar for my mom and it's perfect.
Bea says
They're so lucky to have you baking for them π! I'm happy to know that everybody loved it, thank you for your feedback Maricel. Do check out more cakes recipe here in our website, if you're interested.
Irene says
Thanks for the lovely receipe . Tried it and it turned out fine . Used normal plain yogurt instead of Greek yoghurt and was perfect . I also reduced the sugar to 160g . Perfect. Used a 4.5x8 in loaf tin and baked for an extra 10min .
Bea says
Thank you Irene, happy that you liked it β€οΈ!
Amanda says
Hello! Your recipe is amazing :)) I tried it yesterday and my family loves it thank you for sharing! YAYY!
My loaf didnβt turn out brown like yours though π Iβm using a conventional oven with the fan mood~ Do you reckon I could increase the temperature and decrease the time? π or any lovely suggestions pleaseeeee π thank you!
Donβt get me wrong! The cake is still super awesome! Would just love to have it brown on top and sides to make it look and taste awesome haha π
Bea says
Hi Amanda! Happy that you liked it π! Since each oven is a different world, I'd really recommend you investing in a portable thermometer to get the accurate temperature. Usually using fan mood will call for lower temperature of 20ΒΊ as it's always hotter but since yours is not the case then yes, try increasing it a bit and bake for less time (do the skewer test). You can also try baking it in the middle rack instead (I always use lower 2/3rd rack for cakes). Hope it helps!
Retni says
Did this yesterday. Turned out so good! Keeper!!!
Bea says
Hey Retni! Thank you so much for your feedback πβ€οΈ
princessananka says
Where did you buy your loaf pan? I can't find the size that's required.
Bea says
You can also use 5x9 inch (13x23 cm) pan. I bought mine in Amazon. Hope it helps! π
Madeline says
Hi! Can this be made using a muffin tin?
Bea says
Hi! Yes, it can π
ivy kho peiyin says
hihi. what if i do not have 4.4x10 inch (11x25 cm) loaf pan. may i use square 6 inches pan?
Isabell Sanchez says
Hi there I'm excited to try this recipe however I don't have Greek yogurt right now , I do have sour cream, can I use that instead of the yogurt?
Bea says
Hi Isabell! Yes, you can use sour cream (full fat) with no problem. Hope it helps.
Jennifer says
Perfect texture inside and out. Everyone ate it without the syrup and icing. So it was a hit. Excellent.
Bea says
Glad to know you enjoyed it! π
Khushi says
I've made this recipe and it turned out absolutely amazing, if I were to change the plan size to a 6 inch pan how would it affect the baking time?
Bea says
Glad to hear that Kushi! Yes, it'll take less time. Test by inserting a skewer in the center, when it comes out clean it means that it's cooked. Hope it helps.
LaTanya L Simmons says
I must say you did an excellent job on that Lemon Loaf, I made it twice, my family loved it, thank you.
Bea says
Thank you! So happy to know you liked it π
Diana says
Thank you so much for this recipe from Latvia, it is amazing. Will make this time with mascarpone cream on the top πxxx
Bea says
Great idea! Enjoy and thanks for the comment!
Miriam says
Omg the best lemon pound cake i tasted. I have a question i would like to triple the batter. When i read the recipe for triple every thing changes except for lemon zest. Do i still zest 3 lemons for triple batter? Can i zest 5 and still get a nice flavor?
Bea says
Glad that you liked it Miriam! I've corrected the recipe card so that the lemon zest amount also changes as you double/triple the recipe. I'd stick with zest of 9 to maintain the flavour. Hope it helps.
Sam says
hi, would I be able to make this in a bundt pan?or would I have to double it?
Bea says
Hi Sam! I'd say make 1.5 batch for a 10 inch bundt pan. Hope it helps and let me know how it goes! Thank you!
Gery says
Thank you for the recipe-it is amazing. The lemon cake is mouthwatering and moist.
Bea says
Awesome! I'm so happy that you liked it π Thanks for the feedback Gery!
Cathy says
Beautiful video and cake. Can you substitute milk for the Greek yogurt? Thank you Just found you on YouTube,my lucky day.
Bea says
I don't recommend it as it'd result it different texture. Hope it helps. Thank you and welcome to our website!
Anne says
Itβs my first time to bake a lemon loaf. Iβve made this into mini loaves and it was a big hit in our house. We love that it was moist and has the right sweetness to it. Iβm planning to make it again really soon. Would substituting oil for butter work? If yes, should I put the same amount?
Bea says
Glad to hear that everybody loved it Anne! I wouldn't recommend using oil because it's not going to make the same effect (although both are fats) when we whisk it together with sugar (which helps the texture and rise of the cake). Hope it helps and thank you!
Elisabeth says
Hi! This recipe sounds delicious! But I ran into a problem, I don't have greek yoghurt nor sour cream, is there anything I can substitute that ingredient with? I can't go to the store for a while because of covid restrictions in my city π
Bea says
Hi Elisabeth! I haven't tried, but someone commented they used buttermilk and it worked well for them.
Maine says
Hi! Can I double the recipe?
Bea says
Yes! π
Alicia Kee says
I don't have a loaf pan of the specified size you mentioned.. What size round pan can I use instead, please?
Azidian
Tukket o says
Hi, what can I use as an alternative for the 3 eggs? I am planning on baking this cake for friends who cannot eat eggs.
Owen says
Love this recipe and it tastes and looks great. I would start checking if itβs done at 45-55 minutes instead of 60. At 55 it was just about to be overdone. Besides that it is great!
Tracey C says
Does this cake freeze well?
Bea says
It's not going to be as fresh but I do it all the time π
Ansh says
I have bookmarked this recipe. I am not very good at baking but have been trying since lockdown and work from home. I just came across this page on google search and trust me I just followed your recipe blindly. It turned out to be amazing, just like in your video and other image. And the best part of your recipe is that all ingredients are usually available in a kitchen. I have always wanted to make a moist cake and this turned to be just like that. A MASSIVE THANKS.
Bea says
Yes, I'm happy that it turned out great for you! It's a simple recipe, right? Can never go wrong with it. Thank you so much for your feedback Ansh!
Adrian Ogley says
Absolutely delicious. Recipe was very explicit and easy to follow.
Rachel says
Made this twice and I love it. How many calories is it please?
Thank you
Toi Jones says
Fantastic recipe, new family favorite! Wow, I'm so grateful I found your blog. Amazing job guys!! (:
Bea says
Thank you for your feedback, I'm glad everybody liked it!
Abby says
Hi,
Can I use Sour cream instead of Greek yogurt
Thank you in Advance π
Abby says
Hello, Can I use Sour Cream instead of Greek Yoghurt. I hope you reply πππππ
Bea says
Yes, of course! Hope it helps, have fun making it and thank you!
Virna says
Hi Bea,
Thanks for this delicious recipe. I've made this Lemon Loaf cake several times. N everyone loved it. I've made it also for gifts to friends on recent ied Mubarak π
Thank youuu ππΌ
Bea says
I'm happy that you liked it Virna, thank you so much for your feedback!
marielle says
hello. what if i put more lemon juice in the loaf batter? will it affect the form?
Marc says
Hi,
I tried today your Lemon Loaf Cake !!!
Really easy to do and delicious πππ
Thank you so much π
Terima Kasih
Bea says
Hi Marc! I've seen the photos of your lemon loaf cake that you sent me, it looks gorgeous! I'm glad that you liked it, terima kasih banyak Marc! ππ
Marc says
Hi,
I tried today your Lemon Loaf Cake !!!
Really easy to do and delicious πππ
Thank you so much π
Teri makasi
Marc says
Terima kasih
Beth says
Hi Bea,
Just made your lemon cake and it tastes awesome. I intially tried another recipe before yours and it didn't turn out great. As for yours, after mixing all the ingredients, I could tell from the batter only that it'd turn out great and it did. I'm so happy! I used low fat plain yougurt because couldn't get hold of greek yogurt.
However, my frosting was too runny, unlike yours. So it doesn't have that thick layer of frosting on top. Not ure why. Also, it was too sweet to my liking. So I guess I'll go with naked lemon loaf cake next time. Haha.
Really, the cake is good! Moist and not very sweet.
Bea says
Hi Beth! I'm glad that it turned out good and that you liked it! As for the frosting, add the lemon juice bit by bit until it gets to the consistency and color that you like. But yes, feel free to skip it next time, no problem at all. Thank you for your feedback!
Bethany Wang says
Hi Bea,
Just a question. If I were to reduce the sugar, is it okay for me to add 1 or 2 tablespoons of oil to make up for the moistness loss due to the reduction of sugar? I believe sugar contributes to the moistness of the cake, am I right?
Juliana says
Hey Bea! I can't seem to get my hands on baking powder! any idea if using baking soda as replacement will make any difference to the taste or texture of the cake? and any difference in quantity to use? Your help is extremely appreciated!! cant wait to try baking it!!!
Bea says
Hi Juliana! For this particular recipe I don't recommend using baking soda as it will neutralise the lemon-sour-tangy taste that we want. Too much of it will leave a soapy taste. It will also change the texture (coarse crumbs). Sorry though!
Juliana says
Ahhh thank you so much!!! Will try to get it π how about the use of Greek yoghurt? What is the purpose for that? What difference will it make to the flavor or texture if I choose to exclude that? π or is there anything I can replace it with?
Carina says
Wonderful! I had no vanilla extract and no plain Greek yogurt so I added strawberry Greek yogurt instead. It's really delicious, thanks for the recipe!!
Bea says
Awesome Carina, thank you!
Lyndsay Thompson says
Just made the cake and itβs sunk in the middle π₯
Can you advise please.
Bea says
Sorry to hear that Lyndsay! There are a few reasons for that but perhaps the oven temperature was too high, cake batter was sitting out too long before baking or checking on the cake too early (opening the oven's door). Hope those help and you'd give it another try!
Lyndsay Thompson says
Thank you for the reply. I will be giving it another try next week as the taste is lovely π fingers crossed for next time.
Eurica Young says
Hi just want to say thank you for your recipe! I made it yesterday for my eldest 12th birthday and it tasted fabulous! The cake was moist, not overly sweet and just perfect to pair with jasmine tea. Lovely!
Bea says
I'm glad to hear that, happy birthday to her! Thank you Eurica!
Efua says
I just made this lemon cake using your recipe and it came out just perfect. I used buttermilk instead of yoghurt. Thanks for sharing your recipe
Bea says
Great to know buttermilk also works, thank you Efua!
Beth says
Hi Efua,
Did you substitute 1:1 of yogurt to buttermilk?
Efua says
Am thinking of trying this recipe soon, can I use milk instead of the yoghurt?
Bea says
Somebody said they used buttermilk instead of yogurt and it worked beautifully! π
MELISSA KARINE LACHI says
Era a receita que procurava! Perfeita!
Obrigada pela dedicação deste post.
Deus te abenΓ§oe π
Bea says
Obrigada Melissa! π
Georgette Thomas Rhymer says
Love it. The cake came out great. I used buttermilk instead of yogurt. The icing was a bit to tangy for the kids, I will redo the icing with less lemon juice. THANK YOU FOR SHARINGπ
Bea says
Hey great to know that buttermilk works too! Thanks for sharing the info, Georgette!
Beth says
Hi Efua,
Did you substitute 1:1 of yogurt to buttermilk?
Shelly says
I made it and wow itβs better than Starbucks
Thank you thank you
Bea says
Hey that's huge! Makes me happy! Thank you so much Shelly! π
Bakerbaby says
THIS IS THE BOMB!!!!!!! I am 11 and I am trying to prove my skills to my family and this was just the perfect thing it was so delicious!
Bea says
Hey that is super amazing!! I congratulate you! Keep doing what you do, you're doing awesome! And thank you π
Michelle says
I always wanted a recipe better than the one in my family for generations and I can say this is it. It was so delicious.
Bea says
I personally love family recipes as they come with years of memories. I'm happy to know that you liked this one also. Thank you!
THODORIS AMPATZOPOULOS says
Congratulations for your recipe looking so tasty!!! Please can you tell me if you baking it with fan or oven resistor and if oven resistor whick scale you use?
Bea says
Hi Thodoris! I bake it in the oven without fan, with high and bottom heat, putting it on the 2/3 lower rack. Hope it helps, thank you! π
Rose says
Itβs so soft, delicious and velvety βΊοΈβΊοΈπ€© the perfect combination of ingredients. I coated it with the syrup but I didnβt do the icing cause I had no patience - really wanted to eat the cake ASAP π I love the outcome ! Thanks for sharing the recipe π-
Bea says
Haha! Maybe next time you'd try with the icing then but hey, I'm happy that you loved it. Thanks Rose! XO
Thatchayani says
I tried the cake yesterday and it was a big hit. just that my icing was too sour but the cake was simply great. Btw i used the normal baking pan to bake this cake instead of loaf pan. Thank you for this awesome recipe. I have few doubts here. Firstly, i would like to ask if i would like to make this cake in a big proportion, all i have to do is just double up the ingredients right? and how about the timing? since big proportion, the time taken for the cake to bake is 60 mins as well?
Bea says
Hi! I'm happy that you loved it. To know if the cake is cooked through, insert a skewer in the middle. When it comes out clean, then it's cooked. I can't give you the exact time since the size and type of pan effects the baking time. Hope it help π
Thatchayani says
Can i use normal pan to make this cake instead of loaf pan?
Bea says
Yes, just adjust the cooking time. Hope it helps π
Cherry Pie Ishikawa says
I made this, I used part butter part oil, and also used just half of the stated amount for frosting to make a light drizzle on top. It still tasted great. But next time I would use all butter intead and probably a little more as suggested by one reviewer, for added moisture and creaminess to the cake. I loved the full lemony taste.
Anita Paz Meneses says
Hello from CHILE!
This is a fantastic recipe. I prepared it in my home and then there was nothing left on the plate. I would like to prepare this same recipe but with blueberries. It's possible? How many blueberries do I need to prepare the cake?
Thank you!
Claudia Dominguez Vieira says
Adorei seu bolo!! Quero mais receitas de bolo seu!
Bea says
Me alegro que te haya gustado Claudia! π Si quieres, puedes darle estrellas a la receta que haz probado al dejar un comentario, eso me ayuda mucho. Gracias!
Priscilla says
Great and simple recipe. I love everything from cake to syrup to the icing are all so lemony π. I added a bit more butter and yoghurt and the cake was so moist and silky. Thank you so much for sharing this!
Bea says
That's great, thank you so much Priscilla! XO
Siyeon says
πππππ
Bea says
Thank you Siyeon!
Veronica says
Made this for my boyfriend, since he loves lemon desserts. He loved how lemony it is, it reminded me of lemon bars. Very decadent, This is an absolutely fantastic recipe and will be my go to in the future.
Bea says
That's great Veronica! I'm happy to know that you both loved it. And you're right, this cake is very lemony. Thank you so much!
Pearl says
Awesome cake. Thank you. It'll be my standard now !!