Lemon Loaf Cake with Strawberry Swirl
Jump to Recipe Print RecipeMoist yogurt loaf cake with refreshing lemon
and a fruity strawberry swirl-
simple summer cake perfect for every occasion !
This loaf cake is made of fresh and seasonal ingredients and immediately brings summer feelings to everyone!
A cake that’s perfect for breakfast, as a dessert, in the afternoon with a cup of coffee or even at a celebration – it brings HAPPINESS to everybody!
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Why you should bake this cake:
- moist, fluffy and fruity – the perfect summer cake
- simple and fast in the preparation
- super refreshing, especially on warm days
- perfect for any occasion: as breakfast, dessert, afternoon snack and celebrations
- no cooking skills needed to bake this cake
- and as a highlight it has that delicious strawberry-swirl:
TIps for a fluffy & moist lemon cake
- Room temperature: the ingredients – especially butter and eggs – should be at room temperature, like that they can be stirred perfectly creamy.
- Sifting & Folding in: you should sift the flour and the baking powder always with trough a sieve, if you want to make a fluffy cake. This will prevent lumps forming in the dough. The flour should be folded in as gently as possible under the dough at the very end, preferably use a kitchen spatula. This creates a homogeneous cake mass that does not become sticky and firm.
- Plain yoghurt: the yoghurt (unsweetened and without fruit aroma) gives the dough the desired moistness and a fluffy and light consistency.
- Lemon: for the lemon taste, use the zest/peel of the lemon, which you can rub off with a fine grater. Use an organic lemon, as the pesticides used during the farming of a classic lemon stick on the zest . For the ultimate lemon flavor, I love to add a dash of limoncello, but that’s optional, of course.
What you need to make this recipe
To make the lemon loaf cake perfectly juicy and fluffy, you need some important kitchen utensils (see tips for the perfect lemon cake above).
If you are interested in any of these products, I have linked them for you below. They are can be used in a lot of recipes and they’re absolute must-haves in my kitchen. The images are affiliate links that bring you to the product website. Through these links you can make a purchase and support me at the same time,to make it possible for me to can create more recipes (for you, however, the products are NOT MORE EXPENSIVE!).
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Lemon Loaf Cake with Strawberry Swirl
Equipment
- Loaf cake pan (linked in the picture above)
- Kitchen spatula for folding in (linked in the picture above)
- Fine grater for the lemon zest (linked in the picture above)
- Big sieve for the flour (linked in the picture above)
Ingredients
- 200 g butter at room temperature
- 100 g white sugar
- 4 eggs at room temperature
- 200 g plain yoghurt
- 1 organic lemon
- 1 tbsp limoncello (italian lemon liqueur) optional
- 1 pinch of salt
- 250 g all purpose flour
- 1 tsp backing powder
- 100 g strawberry jam should not be too jellied, otherwise mix it with some water
Instructions
- Preheat the oven to 170 degrees Celsius or 338 degrees Fahrenheit.
- Stir the soft butter and sugar creamy with a whisk or in a stand mixer. Step by step, stir in the eggs, then the yogurt, the limoncello and a pinch of salt. Rub the zest of the whole lemon with a fine grater and squeeze the juice from half the lemon and add both to the dough.
- Sift the flour and baking powder into the dough with a large sieve to prevent lumps. Then gently fold in the flour with a spatula. But do not stir for longer than it takes for the flour to completely bond with the dough; otherwise, the dough will become sticky and hard.
- Place half of the dough into a loaf pan with baking paper and then top it with some strawberry jam. Drive through the dough with the back of a fork to mix it slightly with the dough – but you should still see the "swirl". Place the remaining dough on top and repeat the process once again.
- Bake the cake in the oven for about 60 minutes.
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